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Crispy Gnocchi With Burst Tomatoes And Mozzarella

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more as needed
• 2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
• ¼ cup unsalted butter
• 4 garlic cloves, thinly sliced
• ¼ teaspoon red-pepper flakes, plus more for serving
• Kosher salt and black pepper
• 2 pints small tomatoes, such as cherry, grape or Sungold
• ¼ cup thinly sliced or torn basil leaves (optional), plus more for serving
• 8 ounces fresh mozzarella, cut or torn into ½-inch pieces

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