Add all the vegan feta ingredients to a high-speed blender or food processor, including tofu, cashews, sea salt, nutritional yeast, garlic, and apple cider vinegar. Blend until a smooth sauce is formed.
Add the tomatoes and gnocchi to a baking or casserole dish, along with a drizzle of olive oil and salt and pepper.
Pour the tofu “feta” in the middle, and top with more salt, pepper, dried parsley, and fresh basil. Pop in the oven for 35-40 minutes, until the tomatoes have burst.
Stir with a spoon until the tomatoes and “feta” meld together, and add a handful of fresh basil into the mix. Enjoy as-is!