Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes until they float. Drain and set aside.

In a food processor, combine the fresh basil, garlic, pine nuts, and salt. Pulse until finely chopped. With the processor running, slowly pour in the olive oil until the mixture is smooth and well blended.

In a large skillet over medium heat, add a drizzle of olive oil and the cooked gnocchi. Sauté until they are golden and crispy, about 5-7 minutes.

Remove the skillet from heat and mix the crispy gnocchi with the basil pesto. Add in the mozzarella balls and season with additional salt and pepper to taste. If desired, garnish with cherry tomatoes before serving.