Soak the cashews for 4hrs to overnight in a bowl of water. Drain and set aside.
Drain the cashews and place them in a blender with 250ml water, Dijon mustard, nutritional yeast,. 1/2 lemon juice, some grated nutmeg. Whizz until smooth. Season to taste.
Heat some olive oil in a frying pan. Add finely sliced red onion and fry gently until soft. Add the grated garlic cloves, finely chopped mushrooms and dried Italian herb mix. Fry under medium heat until the mushrooms are browned all over.
In the meantime heat some olive oil in another large frying pan. Add the fresh gnocchis straight from the bag (there is no need to precook them). Pan-fry the gnocchi for 8-10 mins until crisp and golden.
When the mushrooms are cooked, add the spinach and the chopped sundried tomatoes and cook until the spinach is wilted.
Mix together the pan-fried gnocchi, spinach and mushroom mix and cashew sauce in one of the pan. Season to taste.
Serve with some vegan parmesan and chopped fresh parsely on top.