Gnocchi with Pecan Cream Sauce and Broccolini

Preheat oven to 400 F. Spread broccolini and 2/3 cup pecan pieces on a baking sheet, drizzle with olive oil and bake for 15 minutes. Meanwhile, prepare gnocchi according to package. To prepare cream sauce, make sure to soak 1/2 cup pecans first in hot water for 1 hour. Add chopped onions and vegetable broth to a pan, and cook for 6-8 minutes on medium-high heat until vegetable broth has evaporated, stirring frequently. Right before the vegetable broth is completely gone, add the garlic. Transfer the cooked onions and garlic to a high-speed blender or food processor along with the soaked pecans, unsweetened oat milk, salt, pepper, lemon juice, and nutritional yeast. Blend for 1-2 minutes on high until sauce is smooth and creamy. Add gnocchi to a pot or pan on medium-low heat and mix in the broccolini and the cream sauce. Stir until sauce has warmed. Transfer to a bowl and top with roasted pecans.