Bring a large pot of salted water to a rolling boil over high heat.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Add 6 to 8 cloves of crushed garlic and sauté for about 2 minutes until fragrant but not browned.

Raise the heat to medium and add 2 pints of cherry tomatoes to the skillet. Stir occasionally and cook for 10 to 12 minutes, allowing the tomatoes to burst and break down into a jammy consistency.

Once the tomatoes are jammy, pour in 1/2 cup of heavy cream and reduce the heat to medium-low. Stir gently.

Carefully drop your gnocchi into the pot of boiling water. Cook according to package instructions, typically around 2-3 minutes or until they float to the surface.

Using a slotted spoon, transfer the cooked gnocchi directly from the pot to the skillet with your sauce. Toss everything together in the skillet for about 2 minutes.

Stir in 1/2 cup of sliced or torn fresh basil and tear 2 balls of fresh burrata cheese into pieces, gently nestling them on top of the gnocchi. Serve immediately.