Creamy Dairy-Free Gnocchi with a High Protein Tuscan Sauce

Heat a dutch oven or similar on the stove over medium heat. Add the 2 tbsp olive oil, 4 cloves garlic, 1/2 yellow onion, 1/2 tsp salt, red pepper flakes, and oregano, and 1/4 tsp pepper and saute until fragrant. 

Remove these sauted vegetables and add to a blender with the 1/3 cup dairy free milk, 1/4 cup nutritional yeast, 1/3 cup sun dried tomatoes, and cashews in hot water. Then blend until creamy, about 1-2 minutes. If you are struggling to blend, add 1/4 cup of water or bone broth until the desired texture is achieved.
Just make sure the cashews have soaked for at least 15 minutes. There will be a little wait time, so you can start the sausage while you wait for the cashews.

Add the diced 1 pound Italian Sausage to the Dutch oven and saute until brown and crispy. I like to slice the sauce really thin to get it nice and crispy. If you use ground Italian sausage, just be sure to drain the fat.

Remove the chicken sausage and set aside. Deglaze the pan with 1 cup chicken bone broth. Add the 1 pound gnocchi and push down into one layer so all the gnocchi is mostly in the liquid. Cover and cook 3-4 minutes or until they are soft.

Pour the blended Tuscan sauce into the pan and add the sausage back, Bring to a boil and cook 1-2 minutes until heated through. Then stir in the 1 handful basil and 1/2 cup parmesan cheese and enjoy!