Heat the butter and olive oil in a large cast iron skillet over medium heat. Add the cherry tomatoes, sliced garlic and a pinch of crushed red pepper flakes. Cook, stirring occasionally, until most of the tomatoes have burst, about 10-12 minutes, or less, depending on the sized of the tomatoes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste. Side Note: I removed some of the tomato skin from a few of the larger tomatoes after they burst, but that's optional.
While the gnocchi is cooking cook the gnocchi in salted boiling water, per package instructions. Drain the gnocchi, reserving 1/4 cup of the cooking water.
Add the drained gnocchi, fresh basil and mozzarella balls to the sauce then toss to coat evenly. Add some reserved cooking water, if needed. Top with some freshly cracked black pepper, to taste.
Serve immediately with freshly grated parmesan on the side. Enjoy.