Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the potato gnocchi and cook according to the package instructions, about 2-3 minutes, until they float to the surface.

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 until fragrant and lightly golden.

Increase the skillet heat to medium and add cherry tomatoes, stirring to combine. Cook for about 10-12 minutes, mashing occasionally until they break down into a jammy consistency.

Once tomatoes have cooked down, season with red pepper flakes, kosher salt, and black pepper. Stir in heavy cream and allow to simmer on low heat for 3-4 minutes.

After draining the gnocchi, reserve 1/2 cup of pasta water and add gnocchi directly to the skillet with the creamy tomato sauce. Toss gently for about 2 minutes.

Fold in sliced or torn fresh basil leaves until they wilt into the warm sauce. Tear burrata into chunks and scatter over the gnocchi.

Divide the gnocchi into bowls and garnish with any remaining fresh basil. Serve immediately.