Creamy White Bean Gnocchi with Cashew Cream

For the Cashew Cream: Soak 1 cup cashews overnight, or for 15 minutes in boiling water. Add soaked cashews, 2/3 cup water, 2 tbsp lemon juice, 1/2 tsp salt, and 1 tbsp nutritional yeast to a high-speed blender. Blend until completely smooth and creamy.

For the Gnocchi: Heat 2 tbsps olive oil in a large skillet with high sides. Add 1 chopped shallot and cook until translucent, about 2 minutes. Add 4-6 cloves minced garlic and 3 tbsps tomato paste. Fry for 2-3 minutes, or until the tomato paste has developed a bit of a darker color.

Add 680g cherry tomatoes and 1 cup veggie broth. Season with 1/2 tsp salt and black pepper to taste. Stir to combine and bring to a simmer. Cover and cook for 15-20 minutes, or until the tomatoes burst and a sauce has formed.

Add 1/3 cup full-fat coconut milk, 500g gnocchi, and 1 can drained and rinsed white beans to the skillet. Simmer for 3-5 minutes, or until the gnocchi is cooked through. Taste to adjust seasoning to your preference. Stir in most of the 1/2 cup fresh basil, reserving some for garnish.

To serve, dollop with the prepared thick cashew cream, top with the remaining fresh basil, and drizzle with a little olive oil.