Step 1

Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.

Step 2

Add in the white wine and simmer until it has reduced by half.

Step 3

Add in the cashew cream, vegetable broth and tomato paste. Whisk together.

Step 4

Add in the sundried tomatoes, italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together,

Step 5

Bring to a very low boil, then add in the gnocchi. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.

Step 6

Depending on the type and brand of gnocchi you used, you may need to add in a splash more broth so the gnocchi can cook fully.

Step 7

Give everything a good stir, then mix in the kale and stir until wilted. Stir through the vegan parm, then garnish with fresh basil. Enjoy!