Gnocchi Alfredo with Garlicky Spinach (Gluten & Dairy-Free)

For the Cashew Alfredo Sauce: Soak the raw cashews for approximately 4 hours. In your food processor, combine the soaked cashews, 1/2 tsp sea salt, 3 finely minced cloves of garlic, 3 Tbsp nutritional yeast, and 1 + 1/4 cup water or bone broth. Process until the mixture is smooth and creamy. If the sauce is too thick, add a pinch more water or broth and blend again.

For the Gnocchi and Spinach: Cook your pasta of choice (such as potato and rice flour gnocchi) according to the package instructions. While the pasta cooks, warm 1-2 Tbsp of olive oil in a skillet or medium to large saucepan over medium heat. Add 4 finely minced cloves of garlic and cook for 1-2 minutes until fragrant. 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 with the spinach. Give it a good toss to combine everything. Serve immediately, topped with coarse pepper and red pepper flakes if desired.