1

In a coffee grinder (blender or food processor) pulse the cashews until finely chopped and ground. Pour into a small bowl. Add the nutritional yeast, ½ tsp salt and1 tbsp of the olive oil. Mix together and set aside.

2

Heat a large skillet over medium heat and drizzle in the remaining olive oil. Once warm, add the mushrooms and sauté until cooked through, about five minutes. Near the end of cooking, season with salt and pepper. Remove with a slotted spoon and set aside.

3

Pour in the gnocchi and let them sit undisturbed in an even layer for about five to six minutes, until slightly browned and crispy. Drizzle with more olive oil to prevent sticking. Toss and cook for another three to four minutes, until softened.

4

Add the butter and kale and give everything a toss, until the kale starts to wilt. Add the garlic and rosemary and cook until fragrant, about one to two minutes. Season with salt and pepper.

5

Return the mushrooms to the skillet and give everything a toss.

6

Divide onto plates and sprinkle with the cashew parmesan. Enjoy!

7

Notes: Dairy-free: use a dairy-free butter. Dairy: use parmesan cheese. Gluten-free: use a gluten-free gnocchi.