Make the pesto: combine basil, cashews, garlic cloves, nutritional yeast, sea salt, and olive oil in a blender and blend on high for 20-30 seconds until combined. Set aside.

Heat a large skillet over medium heat and add 2 tbsp olive oil.

Add sliced sausages and mushrooms to the pan and sautee for 5-7 minutes until browned.

Meanwhile, boil a pot of water for the gnocchi. They cook in 3 minutes or less and can overcook easily, so make sure you stir them every 30 seconds and watch the pot closely. When they rise to the top, they are done.