Preheat the oven to 350 degrees fahrenheit.
In a large bowl, combine the 28 oz. crushed or peeled tomatoes, 1 tsp salt, ½ tsp black pepper, 1 tbsp Italian seasoning, 1 tsp garlic powder, & 1 tsp onion powder. Mix to break up large clumps in the tomatoes.
In a large baking dish, spread ½ the tomato sauce in the bottom of the dish. Then, spread all of the cauliflower gnocchi in a layer.
Spread ½ the ricotta cheese and sprinkle ½ the mozz and parmesan on top.
Pour the rest of the tomato sauce on top with the remaining cheese.
Bake, covered, for 50 minutes. Uncover and bake for the remaining 10, broiling on high at the end to brown the top if desired.