Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely diced red onion and cook for about 5-6 minutes until soft and translucent.

Stir in minced garlic and halved cherry tomatoes, cooking another 2-3 minutes until tomatoes blister.

Mix in tomato paste and dried herbs. Pour in vegetable broth or water and bring to a simmer for 7-8 minutes.

Reduce heat to low and add cream cheese in dollops, stirring until fully melted and smooth.

Carefully stir in fresh gnocchi, increasing heat to medium and cooking for 2-3 minutes until heated through.

Transfer the gnocchi mixture to an oven-safe dish, top with shredded mozzarella cheese, and broil for about 5 minutes.

Remove from oven and sprinkle fresh basil over the top. Serve immediately.