Gnocchi Alfredo + Garlicky Spinach

Cook the pasta of your choice (e.g., potato and rice flour gnocchi) according to package instructions. While the pasta cooks, prepare the cashew alfredo sauce: In your food processor, combine the soaked cashews, sea salt, 3 cloves of finely minced garlic, nutritional yeast, and water or bone broth. Process until it’s smooth and creamy. If the sauce is too thick, add a pinch more water or broth and blend again.

In a skillet or medium to large sauce pan, warm up 1-2 Tbsp of good olive oil. Add 4 cloves of finely minced garlic and sauté until fragrant (1-2 minutes). Throw in about ~4 cups of tightly packed spinach and stir until it starts to soften. Add the cooked pasta and the prepared cashew sauce to the pan and give it a good toss. Top with coarse pepper, red pepper flakes, or fresh grated Parmesan cheese (if not keeping dairy-free).