Measure out all your gravy ingredients and keep them within reach before you start — you'll need to add the broth quickly after whisking in the flour.

Heat a medium saucepan over medium-low heat. Add the olive oil, then whisk in the flour and cook for about 1 minute until lightly golden.

Pour in the vegetable broth in a slow, steady stream, whisking constantly to prevent lumps. Add the soy sauce, black pepper, onion powder, garlic powder, and white vinegar. Stir to combine.

Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the gravy has thickened to a pourable consistency. Reduce heat to low to keep warm.

Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions — they're ready when they float to the surface, about 2–3 minutes. Drain and set aside.

While the gnocchi cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 3–4 minutes until softened.

Add the sliced vegan sausages to the skillet and cook for 3–4 minutes, turning occasionally, until lightly browned on the outside. Stir in the frozen peas and cook for 1 more minute.

Add the drained gnocchi to the skillet and pour in 1 to 2 cups of gravy, depending on how saucy you like it. Gently toss everything together until well coated. Serve immediately.