Vegan Puttanesca Sauce

Heat up the olive oil in a Dutch oven or a large skillet over medium high heat. Once the oil is hot, add the onion and cook for 5 minutes, stirring occasionally, until softened. Add the garlic, pepper flakes, thyme, and oregano, and cook for 1 minute, stirring frequently.
Add the sliced tomatoes, salt, and black pepper, and cook until the tomatoes are starting to soften, about 2 minutes.
Pour in the crushed tomatoes, capers, caper brine, olives, miso, nutritional yeast, and crumbled Nori (if using). Bring the mixture to a boil. Then reduce heat to medium-low and simmer for 10-12 minutes until the sauce has thickened. Remove from heat and season to taste.
Serve the sauce over the crispy gnocchi (or cooked pasta), and top with vegan parmesan cheese and chopped parsley, if desired.
To cook the Crispy Gnocchi, bring a large pot of salted water to a boil and cook the gnocchi for 2 minutes (or the time indicated on the package instructions). Drain well and pat dry with a clean dish towel. Heat up the olive oil in a large skillet over medium heat, and once the oil is hot, add the cooked gnocchi in a single layer. Allow to sit undisturbed for 4-5 minutes, or until crispy and lightly browned in some spots. Flip the gnocchi and cook for another 5 minutes.