Fill a large pot with salted water and bring it to a boil over high heat, which should take about 6-8 minutes.

While waiting for the water to boil, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat. Add the peeled and lightly crushed garlic cloves, cooking them for about 2 minutes until they’re fragrant but not browned.

Increase the heat to medium and add 2 pints of cherry tomatoes to the skillet. Cook them for approximately 10-12 minutes, stirring occasionally, until the tomatoes become jammy and start to burst.

Once the tomatoes have cooked down, season them with 1/2 teaspoon of red pepper flakes (if desired), 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly cracked black pepper. Stir in 1/2 cup of heavy cream and let it simmer.

Add the potato gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes until they float to the surface. Reserve 1/2 cup of pasta cooking water before draining.

Add the drained gnocchi directly into the skillet with the creamy tomato sauce, tossing gently to combine. If the sauce feels too thick, gradually add some reserved pasta cooking water.

Finally, fold in 1/2 cup of sliced or torn fresh basil leaves and the two balls of burrata. Serve immediately, garnished with additional basil.