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Heat oil in a large pot over medium-high heat.
Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 5 minutes.
Add garlic and oregano cook for another minute.
Stir in pesto, tomatoes, and vegetable broth.
Turn heat to high and bring to a simmer.
Lower heat and simmer over medium-low heat for 10 minutes, stirring occasionally.
Carefully blend using an immersion blender or high-speed blender until smooth and creamy.
Stir in coconut milk and frozen gnocchi.
Turn heat to medium-high and bring to a simmer.
Reduce heat to medium-low or low and gently simmer for 5-7 minutes or until gnocchi is cooked through.
Season to taste with salt and pepper and heat over medium heat until warmed through.
Garnish with vegan Parmesan, fresh chopped parsley, and red pepper flakes.