Heat the olive oil in a large skillet over medium heat.

Chop the sausage into small pieces and cook until golden brown, about 5 minutes.

Meanwhile, finely dice the onion.

Once the sausage is browned, add the onion and garlic and cook for another 5 minutes, until softened and fragrant.

While the sausage cooks, prepare the cashew cream by blending the cashews and water until smooth.

Add the gnocchi to the boiling water and cook for about 2 minutes, or until it floats to the surface.

Stir the tomato sauce, cashew cream, and chili flakes into the skillet and cook until heated through.

Using a slotted spoon, transfer the cooked gnocchi directly to the sauce and toss to coat.

Add the chopped spinach and stir until wilted.

Serve topped with fresh basil and cashew parmesan.