Crispy Gnocchi with Burst Tomatoes and Mozzarella

Step 1 In a large skillet, over medium-high, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon). Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil. Step 2 Add the butter to the skillet and cook over medium-high, stirring often, until golden brown and toasty, 1 to 2 minutes. Add the garlic, 1 1/2 teaspoon salt and a little pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along. Step 3 Add the seared gnocchi, stir to coat, then shake into an even layer. Top with mozzarella and drizzle lightly with olive oil. Step 4 Turn oven on to broil setting. Take skillet and place under broiler and broil until the cheese is melted, and browned in spots, 2 to 4 minutes. Top with basil if using.