Gnocchi with Vegetables and Spinach

1 package gluten free gnocchi
1  small onion, chopped
1 red or yellow pepper, thinly sliced
8 oz mushroom, sliced
1 small zucchini, chopped
2 cloves garlic, minced
2 cups spinach, chopped

For the sauce:
1/2 cup raw cashews soaked for 30 minutes, drain and blend with ¾ cup water.
3 Tbsp nutritional yeast
½ tsp Italian seasonings
1/8-1/4 tsp red pepper flakes

Saute onion, garlic, peppers, zucchini in large skillet adding 1-2 Tbsp water as needed to prevent sticking. Set aside
Saute gnocchi in 1 Tbsp earth balance and 1-2 Tbsp water til browned.
Add back in sauted veggies, cashew cream and spinach.  Heat through.  Salt and pepper to taste.
Serve immediately

Can add roasted butternut squash in place of zucchini