Make the Pesto Cream Sauce

1. In a large skillet melt 1 Tablespoon plant-based butter over medium heat.
2. Once melted whisk in 1 Tablespoon flour and cook until light brown and fragrant, about 1 minute. Next, whisk in ½ cup chicken broth slowly.
3. Once added, whisk in ½ cup coconut milk and cook until reduced and thickened, about 3-5 minutes.
4. Add 1 cup fresh spinach and cook until wilted, about 1 minute.
5. Remove the skillet from the heat and stir in ¼ cup spinach pesto until smooth. Set aside.

Putting the Creamy Pesto Gnocchi with Shrimp Together

1. Prepare the gnocchi following the package directions. Fill a large saucepan with water and bring to a boil.
2. Once boiling, add 1 pound gnocchi and cook 2-3 minutes or until the gnocchi floats. Strain and add the cooked gnocchi to the pesto cream sauce.
3. Using the same saucepan bring a pot of water to boil.
4. Once boiling add 1 pound peeled and deveined shrimp cook until the shrimp are pink, about 2-3 minutes. Drain and add to the skillet with pesto cream sauce.
5. Mix to combine and season with salt and pepper as needed. Serve warm with fresh basil.