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Assemble the bake. Heat oven to 400°F. In a 9x13-inch baking dish, stir together the marinara, water, Italian seasoning, garlic powder, crushed red pepper flakes, a few twists of black pepper, and a pinch of salt.
Add the gnocchi and toppings. Add the gnocchi, meatballs, spinach, cherry tomatoes, 1 cup of the mozzarella, and the Parmesan. Gently stir until evenly coated in the sauce. Spread into an even layer, then sprinkle the remaining mozzarella over the top. Drizzle lightly with olive oil.
Bake. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, until the gnocchi is tender, the tomatoes have burst, and the cheese is golden and bubbly. Broil for 1 to 2 minutes at the end if you’d like extra browning.
Rest and serve. Let the dish rest for 5 to 10 minutes. Top with extra Parmesan, fresh basil, and a twist of black pepper. Serve warm and enjoy!