Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the potato gnocchi and cook until they float to the surface, typically around 2–3 minutes. Drain and set aside, reserving a half cup of pasta water.

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

Increase the skillet heat to medium and add the halved cherry tomatoes. Cook for about 10–12 minutes until soft and slightly caramelized.

Once the tomatoes are ready, sprinkle in optional red pepper flakes, kosher salt, and freshly cracked black pepper to taste. Reduce heat to low and stir in 1 cup of heavy cream, cooking for another 2–3 minutes until it thickens slightly.

Gently add the cooked gnocchi into the skillet with the creamy tomato sauce, tossing to combine. If the sauce is too thick, use the reserved pasta water to adjust the consistency.

Off the heat, stir in roughly torn fresh basil leaves. The heat will enhance their aroma.

To finish, break the burrata into pieces and distribute over the plated gnocchi. Garnish with reserved basil leaves.