Cook the gnocchi according to the package directions; drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until crisp-tender, 6 to 8 minutes.
Add the squash to the gnocchi and toss to combine. Serve sprinkled with the Feta and basil. Season with pepper.