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Prep the Ingredients: Begin by bringing a large pot of salted water to a boil for the gnocchi. While waiting, heat the olive oil in a large skillet over medium-low heat.
Cook the Garlic and Tomatoes: Add the garlic to the skillet and sauté until it’s fragrant, about 2 minutes. Increase the heat to medium and add the cherry tomatoes. Cook, stirring occasionally, until the tomatoes start to break down and form a jammy consistency, about 10 to 12 minutes. If the garlic begins to brown too quickly, reduce the heat to medium-low. Season with red pepper flakes (if using), salt, and black pepper.
Prepare the Sauce: Lower the heat to medium-low and stir in the heavy cream, allowing it to blend with the tomato mixture, creating a creamy sauce.
Cook the Gnocchi: Once the water is boiling, add the gnocchi and cook according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the rest.
Combine Everything: Transfer the cooked gnocchi and reserved pasta water to the skillet with the tomato sauce. Toss continuously until the sauce thickens and coats the gnocchi, about 2 minutes. Stir in most of the fresh basil, saving some for garnish.
Add the Burrata: Tear the burrata into pieces and evenly distribute it over the gnocchi. Remove the skillet from heat and garnish with the remaining basil.