Boil the Gnocchi: Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, gently add the potato gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Reserve about ½ cup of the cooking water, then drain the gnocchi and set aside.

Sauté the Garlic: In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Add minced garlic and sauté for about 2 minutes or until fragrant and just golden.

Cook the Cherry Tomatoes: Increase the heat to medium, then add the cherry tomatoes to the skillet. Cook for 10-12 minutes, stirring occasionally until the tomatoes burst and break down.

Add Cream and Seasoning: Once your cherry tomatoes are beautifully jammy, season the mixture with ½ teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper. Pour in ½ cup of heavy cream, stirring well to combine.

Combine Gnocchi and Sauce: Add the drained gnocchi to the skillet with the creamy tomato sauce, gently tossing together to coat. If the sauce feels too thick, add a splash of the reserved pasta water.

Finish with Burrata and Basil: Remove the skillet from heat and gently fold in the sliced or torn fresh basil leaves. Finally, add the burrata cheese, breaking it into pieces as you mix it into the dish.