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

Soak 1 + 2/3 cups raw cashews for approximately 4 hours. Cook the pasta of your choice according to package instructions (potato and rice flour gnocchi was used here). In a food processor, combine the soaked cashews, 1/2 tsp sea salt, 3 large cloves of finely minced garlic, 3 Tbsp nutritional yeast, and 1 + 1/4 cup water or bone broth. Process until 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 saucepan, warm 1-2 Tbsp of olive oil. Add 4 cloves of finely minced garlic and cook until fragrant, about 1-2 minutes. Add about 4 cups of tightly packed spinach and stir until it starts to soften. Add the cooked pasta and the prepared cashew alfredo sauce to the pan and toss well to combine. Serve topped with coarse pepper, red pepper flakes, or fresh grated parmesan if desired.