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Warm the oil over medium heat in a nonstick pan with a lid. Once shimmering, add the shallot and saute for 3 to 5 minutes, until translucent and golden.
Add the sun-dried tomatoes, tomato paste, garlic, Italian seasoning, and crushed red pepper, if using. Saute for an additional 1 to 2 minutes, until fragrant.
Add the chickpeas, gnocchi, and vegetable broth. Stir well, then cover the pan and bring to a simmer over high heat.
Once simmering, uncover and stir in the coconut milk and spinach. Reduce the heat to medium and simmer for 3 to 5 minutes, until the gnocchi is plump, the sauce has thickened slightly, and the spinach is wilted. Stir in the parmesan, if using. Season with salt and black pepper to taste, as needed.
Divide between serving bowls and top with fresh herbs. Store any leftovers in an airtight container in the fridge for up to 5 days. Leftovers are best reheated on the stovetop with a splash of water, to thin out the cream sauce again.