Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.
Add in the white wine and simmer until it has reduced by half.
Add in the cashew cream, vegetable broth and tomato paste. Whisk together.
Add in the sundried tomatoes, italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together,
Bring to a very low boil, then add in the gnocchi. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.
Depending on the type and brand of gnocchi you used, you may need to add in a splash more broth so the gnocchi can cook fully.
Give everything a good stir, then mix in the kale and stir until wilted. Stir through the vegan parm, then garnish with fresh basil. Enjoy!