Blend the bean base

• Blend the cannellini beans with their liquid and the sun-dried tomatoes until completely smooth.

Make the dough

• Knead the flour, olive oil and salt into the bean purée in a bowl.
• Remove any large pieces of sun-dried tomato if using them.
• Work until a smooth dough forms.

Shape the gnocchi

• Flour the work surface and split the dough into 8 sections.
• Roll each section into a log, then cut into pieces about 2 cm long.
• Lightly flour the pieces so they don't stick together.

Boil the gnocchi

• Bring a pot of salted water to a boil and add the gnocchi.
• Stir occasionally so they don't stick, and cook until they float.
• Reserve some pasta water, then drain.

Make the tomato sauce

• Fry the diced shallot in the vegan butter over medium-high heat until softened.
• Add the vegan cream cheese and tomato paste and stir to combine.

Combine and finish

• Add the gnocchi and the pasta water to the pan.
• Cook until the sauce thickens, then serve.