Step 1

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

Step 2

With the food processor running, slowly drizzle in the olive oil. 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.

Step 3

Set aside while you prepare the gnocchi.

Step 4

In a large deep skillet or pot, add 1/2 cup pesto (use the leftovers elsewhere), coconut milk and wine. Stir and warm over medium heat.

Step 5

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

Step 6

Bring to a boil, then lower heat to a simmer and cook, uncovered for 5 minutes, stirring occasionally.

Step 7

The sauce will thicken as the gnocchi cooks, so add a little water if needed. Add salt + pepper, to taste and stir in the spinach. Cook for another 1-2 minutes until the spinach has wilted.

Step 8

Test the gnocchi- at this point, it should be softened but not mushy. Cook an additional minute or two if needed.

Step 9

Serve immediately with a sprinkle vegan parmesan cheese and enjoy!