Preheat the oven to 400 degrees F.
Place the sun dried tomatoes on a paper towel and press out some of the oil to remove it. This is important or your sauce will be oily! Really press the oil out. Dice the tomatoes.
Cook the gnocchi according to the package directions. This should only take about 3 to 5 minutes!
Heat the olive oil in a large oven-safe skillet over medium-low heat. Add the sun dried tomatoes and the garlic with a pinch of salt and pepper. Cook for 2 to 3 minutes, until they soften.
Place the stock in a shaker cup or bottle. Add the flour and shake the mixture for 30 seconds to create a slurry. Pour the mixture into the tomatoes in the pan while stirring constantly. Stir for a few minutes as the mixture warms up (it may thicken a bit).
Stir in the cream and the parmesan until combined. Add in the gnocchi and stir to combine. Top with the torn mozzarella. Bake for 20 to 25 minutes, until bubbly and melty.
Top with fresh basil, extra parmesan and red pepper flakes.