Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook per package instructions or until they float to the top. Drain and set aside.

Sauté the Onion: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.

Toss in Tomatoes: Add the cherry tomatoes to the skillet and cook until they begin to soften, approximately 3 minutes.

Add Spinach: Toss in the fresh spinach and cook until wilted, stirring occasionally.

Crisp the Gnocchi: Push the vegetables to one side of the skillet, add the remaining tablespoon of olive oil, and sauté the cooked gnocchi for 2-3 minutes until slightly crisp.

Combine Everything: Pour in the coconut milk, stirring well to combine with the vegetables and gnocchi.

Season and Simmer: Stir in the nutritional yeast, dried Italian herbs, salt, and pepper. Let the sauce simmer for about 5 minutes until it thickens slightly.

Serve Hot: Garnish with fresh basil leaves and enjoy!