Blistered Tomato Sauce & Pan-Fried Gnocchi

Warm up olive oil in a skillet (medium heat) and add gnocchi. Make sure they are separated and not stacked; you may need to do it in 2 batches. Brown/sear for ~3 mins on each side and cover with a lid to create nice steam- this will help them cook faster and soften inside, too. Remove gnocchi and set aside. To the same pan; add your butter or ghee & garlic and stir for ~2 mins. Add cherry tomatoes and allow them to blister & release those juices, I like to muddle them with a wooden spoon to make it quicker. Add your honey, red pepper flakes, and sea salt + pepper, as needed. Bring gnocchi back to the pan and stir. Top with fresh parm or pecorino and fresh basil right before serving! You could also top with mozzarella, fontina gruyere, or any other cheese you like. If you go with a softer cheese, place the skillet in the oven on broil for 2-3 mins so it melts completely. ENJOY!