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Heat oil in a large pot over medium-high heat.
Add onion, carrot, celery, and a couple pinches of salt. Cook, stirring occasionally for 8 minutes.
Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
Add the chickpeas along with the vegetable broth. Stir to combine and bring to a simmer over medium-high heat.
Once simmering, reduce heat to medium low and simmer for 5 minutes. Add the gnocchi and cook another 5 minutes or until gnocchi is cooked through and tender.
Stir in milk and shredded Parmesan, stir until melted.
Remove from heat. Stir in spinach and let wilt by sitting in the soup a few minutes. Then season to taste with salt and pepper. Garnish with fresh chopped parsley and/or Parmesan.