Roasted Gnocchi Burst-Tomato Pasta with Cashew Pesto

2/3 cup cashews
Extra virgin olive oil cooking spray or drizzle of olive oil
2 pints (1 1/2 pounds) cherry or grape tomatoes
4 cloves garlic, unpeeled
2 cups fresh basil leaves
1/3 cup extra virgin olive oil and more if needed
2 teaspoons of fresh lemon juice
1/3 cup vegan parmesan or nutritional yeast
Salt and freshly ground black pepper to taste
2 (12-ounce) packages frozen gnocchi

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