Boil water in a large pot.
Mince onions, garlic cloves and rosemary.
Heat a saucepan over medium heat. Add in coconut oil and sauté onions, garlic cloves and rosemary for 5-10 min.
Add in nutritional yeast and cook for another minute.
Place the mixture in a high-speed blender, adjust salt and pepper, add in cream and blend until creamy.
Put gnocchi in boiling water and cook for a couple of minutes (as described on the package).
Drain gnocchi and serve them with the rosemary-cheeze sauce.