Start by boiling the gnocchi in well-salted water. They're ready when they float to the surface, which usually takes about 2 minutes.

Drain the gnocchi and set them aside. Remember to save 1-2 cups of the salty pasta water for the sauce.

Chop the garlic, broccoli, and zucchini. Also, drain the chickpeas.

Heat a pan over medium-high heat and add a thin layer of olive oil.

Sauté the garlic in the hot pan, being careful not to let it brown.

Add the broccoli, zucchini, and chickpeas, and saute for a few more minutes until they begin to soften.

Pour in a cup of the saved pasta water to create a sauce.

Transfer the veggie mix to a blender, add the cashews and nutritional yeast, and blend until it's smooth and creamy. If you prefer a thinner sauce you can also add an extra cup of pasta water.

Pour this delicious sauce over the cooked gnocchi and finish it off with a sprinkle of vegan parmesan or some toasted almonds for that extra crunch and flavor. Enjoy!