Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil over high heat.

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

Increase the heat to medium and add the cherry tomatoes. Cook for 10-12 minutes, stirring occasionally until they begin to burst.

Stir in red pepper flakes, kosher salt, and freshly cracked black pepper, then pour in heavy cream. Allow the sauce to simmer for another 2-3 minutes.

Add the potato gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes.

Add the drained gnocchi to the skillet with the creamy tomato sauce, pour in reserved starchy water, and toss together for 2 minutes.

Remove from heat and gently tear the burrata cheese into pieces over the gnocchi. Garnish with sliced basil leaves.