2 Heat the oven to 425°F or heat an outdoor grill to medium-high (400 to 450°F).
1 Tear off 4 (8x8-inch) sheets of aluminum foil (use heavy-duty foil if grilling). Line each one with a similar size piece of parchment paper. Coat the parchment paper with nonstick cooking spray.
0 In a large bowl, combine the gnocchi, tomatoes, garlic, oil, red pepper flakes, 1/2 teaspoon salt, and several grinds black pepper. Divide between the four pieces of parchment-lined foil, arranging the mixture in the center of each piece.
3 In the now empty bowl, stir together the cottage cheese, mozzarella, Parmesan, basil, a pinch of salt, and several grinds black pepper. Dollop onto the gnocchi mixture (about 3 to 4 spoonfuls per packet). At this point, you can sprinkle on a little more mozzarella or Parmesan if you so desire :)
4 Bring two ends of each foil packet together and fold to crease. Fold over the remaining two sides. If grilling, make sure that no parchment is exposed (you can also wrap in another layer of foil).
5 Transfer to a sheet pan seam-side up (or place directly on the grill grates and close the lid. Bake/grill until the gnocchi is tender and the tomatoes have softened, 15 to 20 minutes (you can carefully unwrap one to check).
6 Let sit for a few minutes to cool down, then unwrap the packets and smash the tomatoes with the back of a fork to create a sauce. Top each one with more basil and balsamic glaze or pesto, if using. Serve in shallow bowls to catch any drips.
