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In a small bowl, combine the oregano, salt, thyme, and black pepper. Set aside.
Heat the olive oil in a large, deep skillet or sauté pan over medium until shimmering. Add the mushrooms and cook, stirring often, until soft and lightly browned, 5 to 7 minutes.
Stir in the cannellini beans and spinach and continue cooking, stirring often, until the spinach has wilted. Add the garlic and spice mix and cook, stirring frequently, until fragrant, another 1 to 2 minutes. Remove the vegetable and bean mixture from the skillet and set aside in a bowl.
In the same skillet over medium heat, pour in the coconut milk and bring to a gentle boil. Whisk in the nutritional yeast and tapioca flour until no clumps remain. Season with a generous pinch of salt and black pepper.
Reduce the heat to medium low and stir in the gnocchi, ensuring the gnocchi is fully submerged in liquid. Cook, stirring often to prevent sticking, for 5 minutes until the gnocchi is softened.
Remove the skillet from the heat and add back the vegetable and bean mixture. Squeeze in the lemon juice and stir to evenly combine. Top with grated parmesan and thyme leaves (if desired) and divide among four plates.