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In a deep skillet, sauté the onion in the olive oil for 5-7 minutes over medium heat (it's fine if it lightly browns).
Stir in the garlic and cook for 30 seconds.
Add in the crushed tomatoes, broth, Italian seasoning, crushed red pepper flakes, and gnocchi. Cook, uncovered, stirring often, for about 6-7 minutes or until the gnocchi has softened. You may need to reduce the heat a bit.
Stir in the goat's cheese and basil. Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese if desired. I also recommend serving this with a thick slice of fresh bread as it has a lot of sauce!