Cook the gnocchi in salted water (2 teaspoons of salt) according to the instructions on the package and pour it through a kitchen sieve. Clean / brush the mushrooms, remove the stems and quarter. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Wash the parsley, shake dry and chop finely. Heat sunflower oil (1 tbsp) in a pan and stir-fry the onion cubes with the garlic cubes, ginger cubes and chilli pepper cubes. Add the mushrooms and stir-fry briefly. Extinguish / pour in the coconut milk (200 ml) and vegetable stock (200 ml) and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Let everything simmer / boil for approx. 5 - 6 minutes. Add / fold in the gnocchi and chopped parsley and simmer / simmer for another 5 - 6 minutes. Stir it every now and then. Serve the garlic mushrooms with gnocchi, each garnished with half a mini romaine vine tomato, on a pasta plate.