Begin by bringing a large pot of salted water to a rolling boil over high heat. This should take about 5-10 minutes.

While waiting for the water to boil, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat. Add minced garlic and sauté for about 2 minutes until fragrant.

Next, increase the heat to medium and add about 2 cups of halved cherry tomatoes to the skillet. Cook for 10-12 minutes, stirring occasionally.

Once the tomatoes are softened, stir in a pinch of red pepper flakes, kosher salt, and black pepper. Lower the heat and incorporate 1 cup of heavy cream.

During the last minute of your sauce's simmer, add your gnocchi to the boiling water. Cook following package instructions until they float.

After draining the gnocchi, add it directly to the skillet with the creamy sauce. Pour in the reserved pasta water gradually and toss gently.

Finally, remove the skillet from heat and fold in chopped fresh basil. Tear the burrata cheese into pieces and distribute it over the top.