Heat the olive oil in a large frying pan over a moderate heat and saute the garlic, anchovy fillets and red chilli flakes for 1-2 minutes, stirring occasionally. Add the tomatoes, stir well, and cook for 6-7 minutes.
Cook the gnocchi in a large saucepan of boiling, salted water until they float to the surface; usually 2-3 minutes. Drain the gnocchi and transfer back to the saucepan. Stir the olives and the baby capers into the sauce and adjust the seasoning.
Stir the sauce into the gnocchi, then spoon onto serving plates. Garnish with the oregano leaves and serve immediately.