Melt the mozzarella cheese in the microwave for 1 minute. Stir and then microwave again for 30 seconds to completely melt.

Add egg yolks, one at a time, stirring and using your hands. This takes some effort, so get in there and squish it around to form a homogeneous dough.

Refrigerate the dough for 10 minutes wrapped in cellophane.

Grease a sheet of parchment paper and place dough in center. Divide into 4 balls.

Roll each ball into a 12-14" log, then slice into 1" pieces. Gently press with a fork to create sauce-sopping tine marks, if desired.

Heat a large safe nonstick skillet over medium-high heat. Add the butter and oil.

When melted, add the gnocchi and saute for 1-2 minutes to golden, then flip.