Heat oven to 425° F. Begin prepping bed to roast. Separate florets, peel shallots and garlic, toss in salt, evoo, and additional seasoning to taste. Roast until browned and very soft.

Begin sautéing mushrooms, I choose to roast them the same way as the other veg, but in a separate pan. Start this after adding the other pan to the oven so everything finishes the same time.

Start a pot to boil water for gnocchi. Cook as per package instructions. Reserve a cup or so of pasta water. Once drained, a quick roasting can add extra flavor and texture or forgo for a simpler cook process.

Add roasted vegetables, cashew milk, shredded cheese, salt, pepper, and a few tablespoons of evoo to a blender and blend until fully combined and smooth. Set aside until gnocchi are drained and ready to coat.

Pour blended vegetable and cream mixture back into the pan, toss in gnocchi and sautéed mushrooms, and add reserved pasta water until desired consistency is achieved. Taste for seasoning and add salt or pepper as desired.