To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery.  Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.

To the pot add the garlic and mushrooms.  Cook down for 10 minutes on medium-high heat.  Stir often to avoid burning.

Once your mushrooms have reduced by almost half, add the flour and still till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock.  Bring mixture to a boil then to a simmer.  Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.

Check for seasoning before enjoying it immediately.  Garnish with more parmesan and drizzling of olive oil!