Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the package of gnocchi directly to the skillet (no boiling necessary if you prefer a pan-fried texture). Cook for about 5 to 7 minutes, stirring occasionally, until the gnocchi is golden and slightly crispy on the outside. Remove the gnocchi from the skillet and set aside.
Using the same skillet, add minced garlic and sauté for about 30 seconds to 1 minute until fragrant, but not browned. Pour in the entire can of crushed tomatoes, stirring to combine. Add 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let the sauce simmer for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Lower the heat and slowly stir in 1 cup of heavy cream. Simmer the sauce gently for another 3 to 4 minutes until it becomes luscious and creamy. Adjust seasoning with extra salt or pepper if needed.
Stir in 1/2 cup of freshly chopped basil leaves to infuse the sauce with bright herbal notes. Then add 1 cup of shredded mozzarella cheese, stirring until it melts completely and the sauce is thick and cheesy.
Return the cooked gnocchi to the skillet, folding them gently to coat every piece in the creamy tomato basil mozzarella sauce. Cook together for another 2 minutes so the gnocchi absorbs some of the sauce and everything is heated through.
Serve immediately with a generous sprinkle of Parmesan cheese on top. This dish pairs beautifully with a simple green salad or steamed vegetables for a complete meal.
