Slice Cherry Tomatoes in half. Roughly chop basil, set aside
Heat a large stock pot with water.
Once Boiling, add 2 cups of frozen potato Gnocchi. Boil for approx. 3 minutes or until internal temperature reaches 165° F.
Strain the water and hold Gnocchi aside.
Heat butter in a medium sauté pan. Add the cherry tomato slices and cook on medium/low heat until tomatoes start to break down slightly. 2-3 minutes. Add Gnocchi and allow to get golden brown on the sides. 1-2 minutes. Add Basil Pesto and mozzarella pearls.
Stir to combine all ingredients.
Plate and top with fresh basil.