Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray or a bit of olive oil.

Cook the gnocchi in a large pot of salted boiling water according to package instructions until they float to the top, about 2–3 minutes. Drain and set aside.

Sauté the minced garlic in a large skillet with olive oil over medium heat for about 30 seconds until fragrant.

Add crushed tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Let the mixture gently bubble for about 5 minutes.

Combine the cooked gnocchi into the skillet with the tomato sauce, stirring gently to coat.

Transfer the gnocchi and sauce mixture into a baking dish. Top with shredded mozzarella and grated Parmesan cheese.

Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and golden brown.

Cool slightly after removing from the oven, garnish with fresh basil leaves if desired, and serve hot.