Heat the vegetable broth in a large (deep) skillet over medium heat and add the broccoli. Cover and steam for 6-8 minutes until fork tender.

In a blender or food processor, combine the cashews, lemon juice, coconut milk, nutritional yeast, and roasted garlic. Pulse until smooth.

Now back to the skillet, add the sliced mushrooms and continue cooking for 2 to 3 more minutes. Pour the sauce mixture into the skillet and stir until smooth.

Meanwhile, boil gnocchi according to package instructions then drain (reserving a cup of the cooking water) then add the gnocchi and reserved cooking water to the sauce. Simmer, stirring gently, until the sauce has thickened and everything is hot.

Season to taste with salt and pepper and serve hot.