Begin by bringing a large pot of salted water to a rolling boil over high heat. This will be used to cook the gnocchi later on.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Add 6-8 lightly crushed garlic cloves and sauté for about 2-3 minutes until fragrant.

Raise the heat to medium and add 2 pints of halved cherry tomatoes to the skillet. Cook for 10-12 minutes, stirring occasionally.

Once the tomatoes have softened, pour in ½ cup of heavy cream, stirring gently to combine. Season with ½ teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper.

While the sauce simmers, drop the gnocchi into the boiling salted water and cook according to package instructions until they float to the surface.

Add the drained gnocchi directly to the skillet with the creamy tomato sauce. Toss gently while gradually incorporating the reserved pasta cooking water.

Remove the skillet from heat and stir in ½ cup of sliced or torn fresh basil. Finally, break the burrata into pieces and gently distribute them over the hot gnocchi.