Start by bringing a large pot of salted water to a boil over high heat. You want it to reach a rolling boil, which should take about 8–10 minutes.

In a large skillet, pour in a good splash of extra-virgin olive oil and heat it over medium-low heat. Add 6 to 8 minced garlic cloves, letting them gently cook until fragrant and golden, which takes about 2 minutes.

Increase the heat to medium and add 2 pints of halved cherry tomatoes to the skillet. Stir them occasionally and let them cook until they soften and become jammy, about 10 to 12 minutes.

Once the tomatoes are beautifully softened, season them with ½ teaspoon of red pepper flakes (if using), 1 teaspoon of kosher salt, and ½ teaspoon of freshly cracked black pepper. Reduce the heat to low and pour in ½ cup of heavy cream, stirring gently to combine.

While the sauce simmers, add 2 packages of potato gnocchi to the boiling water. Cook according to the package instructions, usually about 2-3 minutes. Reserve ½ cup of the cooking water, then drain the rest.

Transfer the drained gnocchi to the skillet with the creamy tomato sauce. Add the reserved pasta water gradually, tossing the gnocchi gently until they are well coated and the sauce thickens and becomes glossy, about 2 minutes.

Mix in ½ cup of sliced or torn fresh basil leaves, allowing their vibrant flavor to infuse the dish. Set aside some basil for garnish later.

Finally, break 2 balls of burrata cheese into pieces and distribute them generously over the gnocchi. Remove from heat and garnish with the remaining fresh basil.