Cook the Gnocchi: Bring a large pot of generously salted water to a rolling boil. Add gnocchi and cook 2–4 minutes until they float. Reserve ½ cup of cooking water, then drain gnocchi and set aside.

Start Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook for 4–5 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.

Build Tomato Base: Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes (if using). Bring to a simmer, reduce heat to medium-low, and cook for 5–7 minutes until slightly thickened.

Make it Creamy: Reduce heat to low. Add the cubed, softened cream cheese and stir continuously for 2–3 minutes until the sauce is completely smooth and velvety. If the sauce is too thick, whisk in reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Finish and Serve: Add the cooked gnocchi to the sauce and toss gently to coat. Cook for 1–2 minutes, allowing the flavors to marry. Serve immediately, garnished generously with fresh basil, grated Parmesan cheese, and a drizzle of olive oil.