Fried Gnocchi with Mozzarella and Cherry Tomatoes

This was a really pleasant and quick meal. I suspect it would be easier to brown the gnocchi if you waited a few minutes before adding the tomatoes. (Getting a good crust is key.)

My wife and I agreed that this would be a wonderful main course with a "side dish" of a couple slices of a flavorful spice-rubbed steak. (Using beef to cut the richness says a little bit about the buttery cheesy starchy home-style indulgence of this simple dish.)