Marry Me Baked Gnocchi (With Vegan Tuscan Sauce)

Preheat the oven at 350℉.
In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, and garlic powder. Blend till smooth like heavy cream. Set aside.
Next, melt butter in a medium size pot or Dutch oven over low heat. Add minced garlic, Italian seasoning, red pepper flakes, and continuously stir for a minute to avoid burning.
Add in the tomatoes and letting the tomatoes soften on low heat for a few minutes. You can add a 3-4 tablespoon of broth or water to avoid burning, if needed. Once softened, then smash them using your spatula.
Then add the sun-dried tomatoes, tomato paste, broth, salt and give it a good stir.
Remove from heat. Pour in the cashew cream along with the gnocchi, and toss together till well combined.
Bake at 350℉ for 20 minutes until gnocchi is tender, then remove from oven.
Garnish with fresh basil, red pepper flakes, and vegan parmesan cheese before serving with toasted baguette slices.