Blend the 1 cup crushed tomatoes until smooth, if desired.

Melt 1 tablespoon plant butter in the large skillet over medium heat.

Add the 1 pound gnocchi and sauté for 5–7 minutes, stirring occasionally until golden and crisp outside.

Transfer the crisp gnocchi from the skillet to a bowl or plate.

Heat 1 tablespoon olive oil in the same skillet over medium heat.

Add the diced 1/2 red onion and sauté for about 5 minutes until translucent.

Add the minced 4 garlic cloves and cook for 1–2 minutes until fragrant.

Stir in 1 tablespoon tomato paste and cook for 1 minute until slightly caramelized.

Pour the blended crushed tomatoes into the skillet and stir until combined.

Season the sauce with sea salt and black pepper, then simmer for 2–3 minutes.

Slowly stir in 1/2 cup vegan milk until the sauce is creamy.

Add 1/2 cup vegan cheese and stir until fully melted.

Stir the 1 tablespoon fresh basil into the sauce.

Return the crisp gnocchi to the skillet and toss until evenly coated.

Cook for 2–3 minutes until hot, then adjust sea salt, black pepper, or basil to taste.

Taste and adjust seasoning if necessary, adding more salt, pepper, or basil as desired.

Serve the gnocchi hot, garnished with additional fresh basil if you like.