Heat the olive oil in a large saute pan on medium-high heat until sizzling, about 2 minutes. Add the onion and garlic and cook for 2 minutes. Stir in the tomatoes and sun-dried tomatoes and cook for 3 minutes.
Add the chicken stock, salt, pepper, basil, and reserved tomato juice. Bring to a boil and simmer 5-8 minutes.
Cook the gnocchi as directed on the box, tossing them with the sauce. Sprinkle with the pine nuts and cheese and stir gently.