1-First, prepare all ingredients by measuring the olive oil, crushing the garlic, and washing the cherry tomatoes to ensure everything is fresh and ready.

2-Then, heat the 1/4 cup extra-virgin olive oil in a large skillet over medium heat and add the 6 to 8 garlic cloves, cooking until they release their aroma, about 1-2 minutes.

3-Next, add the 2 pints of cherry tomatoes to the skillet, along with the 1/2 teaspoon red pepper flakes if you’re using them, 1 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper. Let this simmer for about 10 minutes, stirring occasionally, until the tomatoes burst and create a chunky sauce base for your creamy gnocchi with tomato and burrata.

4-While the sauce cooks, bring a pot of salted water to a boil and add the 2 (16-ounce) packages of potato gnocchi. Cook them for 2-3 minutes until they float to the top, then drain and set aside. Stir the 1/2 cup heavy cream into the tomato sauce to make it rich and creamy, blending everything together over low heat.

5-Finally, gently fold in the 2 (4-ounce) balls of fresh burrata cheese, letting it melt slightly into the sauce for that signature creaminess. Top with the 1/2 cup fresh basil leaves just before serving to add a burst of flavor. For a complete meal, pair it with a simple side salad or bread to soak up the sauce.