Creamy Pesto Gnocchi

Place all ingredients except the olive oil (6 tbsp) in a food processor and process until finely chopped.

With the food processor running, slowly drizzle in the olive oil (6 tbsp). Process until smooth (there will still be a little texture, but mostly smooth), adding a little more [olive oil] or [water] if needed to help it blend.

Set aside while you prepare the gnocchi.

In a large deep skillet or pot, add pesto (0.5 cup), coconut milk (13.5 oz) and white wine (0.25 cup). Stir and warm over medium heat.

When the sauce starts to simmer, add the gnocchi (1 lb) and give it a good stir.

Bring to a boil, then lower heat to a simmer and cook, uncovered for mins (5), stirring occasionally. Start 5m timer

The sauce will thicken as the gnocchi cooks, so add a little [water] if needed. Add [salt black], to taste and stir in the baby spinach (3 cups). Cook for another min (1) to mins (2) until the [baby spinach] has wilted. Start 2m timer

Test the gnocchi- at this point, it should be softened but not mushy. Cook an additional min (1) or mins (2) if needed. Start 2m timer

Serve immediately with a sprinkle [vegan parmesan] cheese and enjoy!