Bring a large pot of water to a boil. Cook gnocchi according to package directions, drain and set aside.

In another pot, add the olive oil and sauté the garlic over low heat, for about 6 to 7 minutes until it begins to shimmer. Add the crushed tomatoes, vegetable stock, Italian seasoning, salt, and pepper and bring to a boil. Reduce to a simmer, and cook covered for 10 minutes.

Once sauce is finished cooking, add in the coconut milk and stir well.

Add in the cooked gnocchi and serve hot. Garnish with fresh chopped basil and black pepper, and enjoy.