If you are making your own vegan gnocchi, start by making those.
Next, peel and cut the carrot into coins, slice the celery into small pieces, dice the onion, and roughly chop the kale and remove the stem.
Mince or slice garlic cloves.
In the Instant Pot or regular pot, heat up olive oil.
Add diced white onion, celery, and carrot and sauté until onion is slightly translucent.
Toss in the minced garlic and sauté, but make sure it doesn't burn.
Add the thyme and mix.
Pour in the vegetable broth and the chopped kale, gently stir.
Place the lid on the Instant Pot in the locked position and set the valve to sealing.
Pressure cook on high pressure for 2 minutes, then perform a natural pressure release for 5 minutes (set a timer).
Once the 5 minutes are up, switch the valve to venting and release remaining pressure.
If using the stovetop method, bring to a low simmer for about 30 minutes, until the vegetables are soft and cooked through.
Stir the cooked soup, then add 1 can of unsweetened coconut milk and stir.
Turn the Instant Pot to 'sauté' and bring to a low simmer.
Add in the gnocchi and gently stir.
Once the gnocchi begin to float in the soup, they are done. Be sure not to over cook the gnocchi.
If you chose to use spinach instead of kale, add that spinach now and stir until wilted.
Season with salt to taste.
Serve hot, garnish with fresh parsley or chives, and enjoy!