Joy to the Food

0 Add the [wprm-ingredient text="1/2 cup whole, unsalted cashews" uid="7"] to a bowl and cover with just enough hot water to cover them. Cover the bowl with a towel and let them soak while you making the rest of the recipe.
1 Heat a dutch oven or similar on the stove over medium heat. Add the [wprm-ingredient text="2 tbsp olive oil" uid="16"], [wprm-ingredient text="4 cloves garlic" uid="1"], [wprm-ingredient text="1/2 yellow onion" uid="0"], [wprm-ingredient text="1/2 tsp salt, red pepper flakes, and oregano" uid="12"], and [wprm-ingredient text="1/4 tsp pepper" uid="15"] and saute until fragrant. 
2 Remove these sauted vegetables and add to a blender with the [wprm-ingredient text="1/3 cup dairy free milk" uid="4"], [wprm-ingredient text="1/4 cup nutritional yeast" uid="5"], [wprm-ingredient text="1/3 cup sun dried tomatoes" uid="9"], 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.
3 Add the diced [wprm-ingredient text="1 pound Italian Sausage" uid="13"] 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.
4 Remove the chicken sausage and set aside. Deglaze the pan with [wprm-ingredient text="1 cup chicken bone broth" uid="2"]. Add the [wprm-ingredient text="1 pound gnocchi" uid="6"] 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.
5 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 [wprm-ingredient text="1 handful basil" uid="8"] and [wprm-ingredient text="1/2 cup parmesan cheese" uid="14"] and enjoy!