In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes until soft and translucent.

Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn.

Add the fire-roasted tomatoes, vegetable broth, salt, brown sugar, and red pepper flakes. Stir and bring to a boil, then reduce heat to low and simmer for 10 minutes.

Using an immersion blender, blend the soup to your desired consistency.

Return pot to medium heat, add coconut milk, gnocchi, and basil. Cook for 3-4 minutes until gnocchi float to the surface.

Ladle the soup into bowls and garnish with additional basil and a drizzle of coconut milk.