Summer Skillet Gnocchi with Burst Cherry Tomato Sauce

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3 pints cherry tomatoes

3 Tbsp. olive oil

2 to 3 plump garlic cloves, chopped (I used 3)

Salt and freshly ground black pepper to taste

½ cup fresh basil plus more, divided

pinch of red pepper flakes

1 pound shelf stable gnocchi, cooked according to package directions

1 cup mozzarella pearls (small bocconcini)

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Directions at ciaochowbambina.com

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