Boil the Gnocchi: Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the potato gnocchi, gently stirring to prevent sticking. Cook until the gnocchi float to the surface, indicating they’re done. Drain, reserving ½ cup of the starchy pasta water.

Sauté the Garlic: Heat a large skillet over medium-low heat and add a splash of extra-virgin olive oil. Add the peeled and lightly crushed garlic cloves. Sauté until fragrant and lightly golden.

Cook the Tomatoes: Increase the skillet's heat to medium and add the cherry tomatoes. Cook until they soften and break down into a jam-like consistency.

Incorporate Cream and Seasonings: Season the mixture with red pepper flakes, kosher salt, and black pepper. Gently stir in the heavy cream and simmer until the sauce thickens and becomes creamy.

Combine Gnocchi and Sauce: Add the drained gnocchi into the skillet, along with the reserved pasta water. Toss everything together.

Finish with Basil and Burrata: Remove the skillet from heat and fold in fresh basil leaves. Break the burrata into smaller pieces and scatter over the gnocchi.