Begin by bringing a large pot of salted water to a rolling boil over high heat.

In a large skillet, heat extra-virgin olive oil over medium-low heat. Add minced garlic and sauté for about 2 minutes until fragrant.

Increase heat to medium-high and add cherry tomatoes. Cook for 10 to 12 minutes until the tomatoes burst and soften.

Stir in a pinch of red pepper flakes, kosher salt, and black pepper. Pour in the heavy cream and reduce heat to a gentle simmer.

Add gnocchi to the boiling water and cook according to package directions, reserving about ½ cup of pasta water.

Transfer the cooked gnocchi into the skillet with the sauce and toss gently to combine.

Stir in fresh basil and tear burrata cheese over the top of the gnocchi.