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Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 16 ounces mushrooms and cook for 5 to 10 minutes, stirring once in a while, until lightly browned.
Add 10 ounces cherry tomatoes (halved), 1 can butter beans (rinsed), 2 cloves garlic (grated), 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes (if using), ½ teaspoon salt, and black pepper. Stir well and cook for 3 - 4 minutes until the tomatoes soften and look saucy.
Add 1 pound uncooked gnocchi and pour in 1½ cups vegetable broth. Stir gently so the gnocchi is mostly covered in liquid. Let it simmer for 3 to 5 minutes, until the gnocchi is tender.
Turn the heat off. Add ¼ to ½ cup parmesan and 2 tablespoons fresh parsley. Stir gently until the cheese melts into the sauce and serve.