Bring a large pot of salted water to a rolling 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 2 minutes.

Increase the skillet's heat to medium and add 2 cups of halved cherry tomatoes. Stir occasionally for about 10-12 minutes.

Once the tomatoes are softened, season with a pinch of red pepper flakes, 1 teaspoon of kosher salt, and freshly cracked black pepper. Stir in 1/2 cup of heavy cream.

When the water is boiling, add your gnocchi and cook according to package instructions for 2-3 minutes.

Add the drained gnocchi and reserved pasta water to the skillet with the creamy tomato sauce. Toss together for about 2 minutes.

Remove from heat and stir in sliced fresh basil. Break pieces of burrata cheese over the pasta.