Preheat oven to 425°F. Place a piece of parchment paper over a large cookie sheet. Set aside.

In a bowl, toss gnocchi with about a tablespoon of extra virgin olive oil. Transfer to a prepared cookie sheet and spread out into one layer. Place in a preheated oven. Cook for about 20 minutes, shaking the cookie sheet about every five minutes so that both sides of the gnocchi brown a bit. Gnocchi is done when they are crispy outside and chewy in the middle. When done, move the oven rack to within six inches of the broiler and preheat the broiler.

Meanwhile, heat a large (12-inch or more) oven-proof skillet over medium-high heat. Add pine nuts to the pan and toss them around with a wooden spoon for about 2 minutes. Be careful not to let them burn – they will toast quickly. Transfer pine nuts to a small plate.

Add remaining tablespoon of extra virgin olive oil and butter to skillet and cook over medium-high, stirring often, until golden brown and toasty, about 1 to 2 minutes.

Stir in garlic, red-pepper flakes, salt and freshly ground pepper, reducing the heat slightly if necessary to avoid scorching.

Add tomatoes and white wine and cook, stirring occasionally, until tomatoes have softened and liquid has slightly thickened, 12 to 14 minutes. Smash the tomatoes as they burst to help them along.

Tear mozzarella using a knife and your hands or shred it with a box grater. (I find it harder to shred fresh mozzarella with a box grater.)

Stir in roasted gnocchi, 1/4 cup of basil and pine nuts. Spread in an even layer. Top with mozzarella.

Broil until the cheese is melted and browned in spots, 2 to 3 minutes.

Top with remaining basil.

Serve immediately.