Using kitchen shears or knife, coarsely chop tomatoes of one can. In a blender or food processor, blend tomatoes from the second can. In a large stockpot over medium-high heat, combine tomatoes, broth, and oregano. Bring to a boil for 3 minutes, stirring often, reduce to a simmer. Simmer for 5 minutes. Return heat to medium-high and add gnocchi. Cook gnocchi 3-4 minutes, remove from heat then stir in basil. Serve.