1️⃣ Brown the sausage:  Heat a drizzle of olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and fully cooked. Remove with a slotted spoon and set aside on a plate.

2️⃣ Sauté the aromatics:  In the same pot, add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and tomato paste, cooking another minute until fragrant and lightly caramelized.

3️⃣ Season and build the flavor base:  Sprinkle in the Italian seasoning and red pepper flakes (if using). Stir well so the spices bloom and coat the onion mixture.

4️⃣ Add tomatoes and broth:  Pour in the diced tomatoes and broth, scraping up any browned bits from the bottom of the pot. Stir to combine and bring to a gentle simmer.

5️⃣ Add beans, kale, and sausage:  Stir in the cannellini beans, chopped kale, and the cooked sausage. Simmer for 10–12 minutes, until the kale softens and the flavors meld.

6️⃣ Boil the gnocchi separately:  In a separate pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions (do not overcook). Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

7️⃣ Add creaminess:  Lower the heat and stir in ½ cup cashew cream, 1 cup rich cashew milk, or ½ cup plain Greek yogurt until the soup becomes creamy and smooth. (If using Greek yogurt, stir it in off heat to prevent curdling.)

8️⃣ Finish and season:  Stir in chopped fresh basil and lemon juice. Season with sea salt and freshly ground black pepper to taste.

9️⃣ Serve:  Spoon the cooked gnocchi into bowls, then ladle the hot soup over the top. Finish with grated Parmesan and a sprinkle of fresh basil if desired.