Preheat oven to 400 degrees.
Fill a medium sized pot with water, and bring to a boil. Add gnocchi* to pot. Boil for a couple minutes, until the gnocchi rises to the top of the pot. Drain in a colander. Then move the gnocchi to a clean kitchen towel to dry. (It roasts better when it's dry.) Cover a baking sheet with parchment paper. Then lay the gnocchi on it and drizzle with ½ teaspoon oil. Spread the gnocchi evenly across the baking sheet. Then move to the oven. Roast for 10 minutes, stopping once to flip. Once it has finished cooking, remove from the oven & set aside.
While the gnocchi roasts, continue with the recipe. First, make the cashew cream. In a high speed blender,** blend ½ cup water with ¼ cup raw cashews until completely smooth. (Stop and scrape down the sides if needed.) Set aside to use later.
Bring a soup pot to a medium heat with remaining teaspoon of oil. Add sausage pieces to pot & brown them. As they cook, break the pieces up with your spatula.
Once the sausage pieces are browned & a little crisp around the edges, add onions and garlic.**** Saute for a few minutes, until they onions are translucent and fragrant.
Add dried basil, dried oregano, and granulated onion. Saute for a minute more.
Add remaining 2 cups of water to the pot & Better Than Bouillon or your preferred bouillon. Stir the soup & use a spoon to pick up any remaining bits of sausage stuck to the inside of the pot. Bring the water to a simmer.
Put the chopped kale into the pot. It will look like a lot of kale, but it will quickly wilt as it comes into contact with the hot liquid. It should be even with the liquid in a few minutes.
Finally, add the cashew cream to the pot. Stir to evenly combine. Cook for 5 more minutes while the flavors intertwine.
Just before serving, add the roasted gnocchi to the soup pot. Add a pinch of salt & pepper (or more to taste).