Bring a large pot of salted water to a boil over high heat. Add the potato gnocchi and cook for 3-4 minutes until they float. Reserve ½ cup of pasta water.

In an oven-safe skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in marinara sauce, chopped fresh basil, and grated Parmesan cheese. Simmer for about 2 minutes.

Remove from heat and stir in heavy cream, then add cooked gnocchi and reserved pasta water. Mix gently.

Top with baby mozzarella balls and sprinkle with extra Parmesan cheese. Broil for 2-3 minutes until golden.