Heat the olive oil in a large ovenproof skillet over medium heat. Add the sausage and cook, breaking up the meat until cooked through, about 5 minutes. Pour the cooked sausage onto a paper towel lined plate to drain the grease.
Meanwhile, add the roasted red peppers with about ¼ cup of their juice, the garlic cloves, oregano, basil, red pepper flakes, and a pinch of salt and pepper to a blender or food processor and pulse for 1-2 minutes until smooth.
Return the skillet to the stove. Add the cooked sausage, the gnocchi, the red pepper sauce, and the broth to the pan and stir well. Simmer over medium-low heat for 3-5 minutes, just until gnocchi is soft.
Top the gnocchi with the mozzarella as desired. Place under your oven broiler (on high) for 1-2 minutes until cheese is melted.
Remove from the oven and top with parmesan and basil. Serve immediately.
NOTE: If you do not have fresh basil, you can sprinkle about 1-2 teaspoons of dried basil over the gnocchi before serving if desired.