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To make the cashew cream, soak ¾ cup raw cashews in boiling water for 5 minutes. Drain and add to a small blender with ¾ cup water. Puree until smooth.
Add the olive oil and garlic to a saute pan over medium-high heat. Saute for 1-2 minutes. Then stir in the tomatoes. Cook for 5-7 minutes.
Stir in the onion and continue to saute. Use the back of a wooden spoon to break open the tomatoes and cook until jammy, about 5-7 minutes.
Add the white wine, italian seasoning, cashew cream, and vegetable broth. Bring to a simmer.
Stir in the gnocchi and simmer for another 5 minutes. Add the white beans and cook for another 2-3 minutes to warm them through. Taste and season with salt and pepper.
To finish, garnish with fresh basil, shredded parmesan.