The write up for the Gnocchi in Creamy Tomato Sauce is on Weekly Vegan Menu.
There are two components to this dish:
Heat a large pot on the stove and add your onions.
Prepare your additions: oregano, basil and garlic.
After 5 minutes, your onions should be golden. Add your garlic and spices. Cook until you can smell the garlic.
Add the tomato paste.
Stir well and cook for a minute or until the paste turns a darker brown.
Add your tomatoes. I add strained tomatoes, but chopped, diced, whole (crush with your hands while adding them) or crushed works. When the sauce is done, if you like you can blend it in a blender or using a hand blender.
Place 1 c water and 1/2 c cashews in a blender.
Blend on high speed TWICE. If your blender is not as powerful, blend one more time.
Strain your cream through a nut milk bag. If you do not, you will have bits of nuts in your sauce. This makes it less pretty and more crunchy.
To get the cream out, lift up the bag, with your hand wrapped around the top of the bag, begin moving down, squeezing the milk as you go. When you get to a point that it feels like the bag will break if you keep pushing, let up and give the bag a squeeze. This will relieve the pressure on the bag, but still get a whole bunch of cream out. Repeat this until there is only pulp in the bag.
Stir well to incorporate. Bring back to a simmer. Cook for a minute and taste for seasoning. Need more salt? Is it bitter? Add 1 T of maple syrup a little at a time so you don't over sweeten it.
Put some sauce in a skillet to not drown the gnocchi.
Add the gnocchi and simmer with the sauce for a minute.
Gnocchi How-To Breakdown