Crispy Gnocchi With Tomato And Red Onion

5 to 6 tablespoons extra-virgin olive oil

1 (17-ounce) package shelf-stable (or frozen) potato gnocchi

1 ½ pounds tomatoes (any variety)

½ red onion, thinly sliced

1 tablespoon balsamic vinegar

Kosher salt (such as Diamond Crystal) and black pepper

Handful of chopped parsley, plus more for serving

Handful of torn basil, plus more for serving

16 oz mozzarella

Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
Top with more parsley, mozzarella and basil, and eat immediately or at room temperature.