• Prepare the gnocchi according to package directions. If the directions are only for boiling, you can eat as is, or you can then pan fry the boiled gnocchi. To do so, heat a large non-stick skillet and olive oil over medium heat. Once hot, use a slotted spoon to transfer the gnocchi from the pot, shaking off the water, to the skillet. Cook the gnocchi in a single layer, for about 2 or 3 minutes, shaking the pan occasionally to turn the gnocchi. Remove from heat.
  

For the Seared Mushroom and Cashew Butter Pesto Sauce:

• In a large skillet (seasoned cast-iron if best but non-stick is great, too), heat 2 tablespoons of olive oil over medium-high heat. Once the skillet and oil are hot (a drop of water will dance in the pan), add the mushrooms. Let them cook for about 3 minutes or until seared, then flip and let them cook another 3 minutes. At this point, reduce the heat to medium so they don't burn. Stir them occasionally for another 3-5 minutes or until golden all over.
  
• Stir in the garlic, cooking for 30 seconds. Deglaze with the white wine (or vegetable stock), and whisk in the miso paste, cashew butter and pesto. Cook for another minute to cook off the alcohol and get the flavors to marry. Spoon over the gnocchi, or toss together if you prefer. Serve with nutritional yeast or vegan Parmesan, if desired.