Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions. They’re ready when they float to the top. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.

Stir in the canned diced tomatoes with their juices. Let them simmer for 5-7 minutes, allowing the flavors to meld together.

Reduce the heat to low and slowly pour in the heavy cream. Stir until well combined and let it simmer for another 2-3 minutes until the sauce thickens.

Add the grated Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.

Gently fold the cooked gnocchi into the sauce, ensuring they are fully coated. Toss in the chopped basil, mixing everything together.

Plate the gnocchi, garnishing with more fresh basil and a sprinkle of Parmesan, if desired.