Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the potato gnocchi from 2 packs and cook until they are al dente, typically about 2-3 minutes.

While the gnocchi cooks, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat. Add minced fresh garlic and sauté for about 2 minutes until fragrant.

Raise the heat to medium and add 2 pints of cherry tomatoes to the skillet. Cook for approximately 10-12 minutes, stirring occasionally, until the tomatoes soften and break down.

Once the tomatoes have become saucy, season with red pepper flakes, kosher salt, and black pepper. Stir in heavy cream and reduce the heat to medium-low. Allow the mixture to bubble gently for another 2-3 minutes until it thickens.

Once the gnocchi are cooked, reserve 1/2 cup of the cooking water, then drain the rest. Add the drained gnocchi to the skillet with the tomato cream sauce and toss everything together for about 2 minutes.

Just before serving, incorporate sliced or torn basil leaves into the creamy sauce and gnocchi. Tear the burrata cheese and arrange them on top of the dish.