Add the olive oil to a large soup pot over medium-high heat.
Add the diced onion and cook until soft and starting to brown, about 5-7 minutes.
Add the coined carrots and thinly sliced celery and cook for an additional 5 minutes. Then add the garlic, cook for 2 more minutes.
Toss in the dried herbs, Kosher salt, and black pepper to the pot and stir to combine.
Pour in the vegetable broth and coconut milk.
Bring to a boil then reduce to a simmer over medium-low heat and cover the pot. Simmer for 10 minutes.
Add the uncooked gnocchi and continue to simmer uncovered for about 5-6 minutes or until the gnocchi is pillow soft and cooked.
Stir in the kale, chopped parsley, vegan parmesan, and red chili flakes and continue to cook for 2-3 minutes. Taste and add more salt if needed.
Garnish with more chili flakes and parsley and enjoy!