Remove stem ends from tomatoes and chop them into 1/4-inch cubes, reserving all juices. In a medium saute pan, heat 2 tablespoons of olive oil. Add garlic and cook 30 seconds until light brown. Add tomatoes and juices and cook 2 minutes. Add chopped basil, season to taste with sugar, salt and pepper. Bring to a boil and then remove from the heat. In another sauce pan, heat 3 tablespoons of olive oil and 2 tablespoons of butter. Add the gnocchi and put shake the pan to make one even layer. Season with salt and pepper and let them cook until caramelized. Toss them until golden brown on all sides. To finish add the gnocchi to the pan with the sauce, add 1-2 tablespoons of water. Carefully toss on medium heat. Add mozzarella and then pour onto a large platter. Serve with a chopped basil leaves.