For the sauce: thaw the tomatoes, if frozen, then place in a saute pan over medium-high heat. Stir until thick, taste for salt. Just before serving, stir in basil puree.
For the gnocchi, place a large saute pan over medium heat and drizzle in the olive oil. Add the gnocchi and cauliflower and stir for about 10-15 minutes, until the gnocchi is crisp on the outside, and the cauliflower is tender.
Serve gnocchi with sauce, and cashew parm, if desired.