In a large skillet melt 1 Tablespoon plant-based butter over medium heat.

Once melted whisk in the flour and cook until light brown and fragrant, about 1 minute. Whisk in chicken broth slowly.

Once added, whisk in the coconut milk and cook until reduced and thickened, about 3-5 minutes.

Add fresh spinach and cook until wilted, about 1 minute.

Remove the skillet from the heat and stir in the pesto until smooth. Set aside.

Prepare the gnocchi following the package directions. Fill a large saucepan with water and bring to a boil.

Once boiling, add the gnocchi and cook 2-3 minutes or until the gnocchi floats. Strain and add to the pesto cream sauce.

Using the same saucepan bring a pot of water to boil.

Once boiling add the peeled and deveined shrimp cook until the shrimp are pink, about 2-3 minutes. Drain and add to the skillet with pesto cream sauce.

Mix to combine and season with salt and pepper as needed. Serve warm with fresh basil.