Bring large pot of salted water to a boil. Add gnocchi and cauliflower and cook until gnocchi float, 3 to 5 minutes. Reserve ½ cup cooking water and drain gnocchi and cauliflower.

Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add pistachios and cook, stirring often, until brown and toasted, 3 to 5 minutes. Using slotted spoon, transfer to small bowl, leaving pistachio oil in skillet. Add lemon zest and a pinch of salt and pepper and toss to combine. Set aside pistachio crumble.

Heat skillet with pistachio oil over medium-high heat. Add cauliflower, gnocchi, and a pinch of salt and pepper and cook until browned, 4 to 7 minutes. Add garlic and just ¼ tsp red pepper flakes and cook until fragrant, 30 to 60 seconds. Add mustard, lemon juice, nutritional yeast, reserved pasta water, and a pinch of black pepper. Cook until sauce begins to thicken, 1 to 3 minutes. Remove from heat, add spinach, and toss to combine. (TIP: Add more red pepper flakes if you prefer more spice.)

Divide spaetzle-style gnocchi and lemon cauliflower between bowls and sprinkle with pistachio crumble. Guten appetit!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.