Gnocchi with Basil Pesto Cream Sauce

A few weeks ago I made a variation of a recipe I found online for Gnocchi with  basil pesto and bacon. My son loved it! So I knew I had to figure out a way to make this for Potokar, as we well as for the friends that came over last night. I hope you enjoy it too!

For the pesto:
2 cups of fresh basil
1/2 - 1 cup of other leafy green - I used parsley. Some like a kick and use cilantro.
3 gloves garlic
1/4 cup pine nuts (I find you can use cashews or walnuts also, but pine nuts are traditional)
1/2 tsp salt
1/2 cup olive oil
1/4 nutritional yeast (optional)

Gnocchi:
1 package of Gluten Free Potato Gnocchi
2 cloves garlic - minced
2 tbls olive oil
1/2 cup pesto
2 cups veggie broth
1/2 cup cashew milk
1 pkg of baby bella mushrooms (8 oz) - sliced or chopped
1 bunch of fresh rinsed spinach - sliced
1/2 tsp salt
1/2 tsp pepper

Parmesan cheese I use this one from Minimalist Baker (who has an amazing site and delicious recipes!)
3/4 cup raw cashews
3 tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder

This recipe used DeLallo Gluten Free Gnocchi.

1. In a food processor place all the ingredients for the pesto. Process until fine paste forms. Scrape sides down and process again. Taste - add salt if needed. Scrape into bowl and set aside.
2. Place items for the parmesan cheese into clean food processor. Process until fine powder. Serve in small bowl.
3. In large sauce pan, heat 2 tbls of olive oil over med-high heat. When hot, stir-fry the minced garlic for 1-2 minutes until fragrant.
4. Add the gnocchi to garlic, stir fry until slightly browned. 
5. Add the veggie broth and pesto, mix gently until the pesto is incorporated. Reduce heat to simmer.
6. Add mushrooms, salt and pepper. (Some may prefer to saute' the mushrooms in olive oil or vegan butter before adding.) Allow to simmer for at least 8-10 minutes.
7. About 10 minutes before serving - add spinach and cashew milk. (Note: I do suggest cashew milk for this as it is creamier than soy or almond.) 
8. Mix well and bring to a low boil to thicken.
9. Serve with the Parmesan sprinkled on top. We enjoyed it with a nice light salad with a sweet dressing.