Boil a large pot of salted water to a rolling boil for the gnocchi.

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

Increase heat to medium and add cherry tomatoes. Cook for 10-12 minutes until the tomatoes soften and combine with spices.

Lower the heat and stir in heavy cream. Simmer for about 2 minutes until the sauce thickens slightly.

Cook gnocchi according to package instructions until al dente, reserving 1/2 cup of pasta water before draining.

Toss the drained gnocchi in the creamy tomato sauce, adding reserved pasta water gradually until the desired consistency is achieved.

Fold in fresh basil and break the burrata into pieces, distributing evenly over the gnocchi.

Garnish with remaining basil, plate, and serve warm.