Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions (usually 2-3 minutes, or until they float to the surface).
Drain and set aside, reserving ½ cup of the cooking water.
Sauté the Garlic:
Heat olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes (if using) and sauté for 1-2 minutes until fragrant.
Cook the Cherry Tomatoes:
Add the halved cherry tomatoes to the skillet. Sprinkle with salt, pepper, and oregano.
Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices to form a light sauce.
Toss with Gnocchi:
Add the cooked gnocchi to the skillet, along with the reserved cooking water. Toss gently to coat the gnocchi in the tomato sauce.
Simmer for 2-3 minutes to allow the flavors to meld.
Finish with Basil and Parmesan:
Remove from heat and stir in the fresh basil.
Sprinkle with grated Parmesan or vegan Parmesan, if desired.
Serve:
Divide into bowls and serve immediately. Garnish with extra basil or a drizzle of olive oil for added flavor.
Serving and Storage Tips:
