Fill a large pot with water, adding salt, and bring it to a boil. Add the potato gnocchi and cook until they float, about 2-3 minutes. Drain, reserving ½ cup of pasta water.

In a skillet, heat 2 tablespoons of olive oil over medium-low. Add garlic and sauté for about 2 minutes until fragrant.

Increase heat, add cherry tomatoes, and cook for 10-12 minutes until softened and bursting.

Season the sauce with red pepper flakes, salt, and pepper. Stir in heavy cream and simmer for 3 minutes.

Add the drained gnocchi and reserved water to the skillet, tossing gently and cooking for an additional 2 minutes.

Remove from heat and stir in fresh basil, reserving some for garnish.

Break burrata into pieces and distribute over the gnocchi.

Plate the dish, garnishing with remaining basil leaves.