Start by filling a large pot with water and adding a generous pinch of kosher salt. Bring the water to a rapid boil.

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

Increase the heat to medium, then add 2 cups of halved cherry tomatoes. Cook for 10-12 minutes, stirring occasionally, until the tomatoes soften.

Stir in 1/2 teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly cracked black pepper. Pour in 1 cup of heavy cream and mix until combined.

Carefully add the gnocchi to the boiling water, cooking until they float to the surface, usually around 2-3 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the gnocchi.

Add the drained gnocchi to the tomato sauce in the skillet, along with the reserved pasta water. Toss gently for about 2 minutes.

Remove from heat and fold in a handful of fresh basil leaves. Top the dish with broken pieces of burrata cheese.