Begin by bringing a large pot of salted water to a rolling boil, which should take about 8-10 minutes.

While the water is heating, heat a tablespoon of extra-virgin olive oil in a skillet over medium-low heat. Add 6-8 minced garlic cloves, stirring them for about 2 minutes until they become fragrant and golden.

Increase the skillet's heat to medium and add 2 pints of halved cherry tomatoes. Stir occasionally for about 10-12 minutes, allowing the tomatoes to soften and release their juices, creating a flavorful sauce.

Once the tomatoes have softened, season them with half a teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and freshly cracked black pepper to taste. Stir in half a cup of heavy cream.

Add the potato gnocchi to the boiling water, cooking them until they float and are al dente, which should take about 2-3 minutes. Reserve half a cup of the cooking water.

Toss the drained gnocchi with the creamy tomato sauce in the skillet, mixing gently to coat each piece. Gradually add the reserved cooking water.

Stir in half a cup of sliced or torn fresh basil leaves into the gnocchi and sauce mixture.

To serve, spoon the creamy tomato gnocchi into bowls and top each serving with generous pieces of fresh burrata cheese.