Boil a large pot of salted water over high heat for cooking gnocchi.

Heat extra-virgin olive oil in a skillet over medium-low heat, add garlic and sauté until fragrant.

Add cherry tomatoes to the skillet, cook while mashing them until softened.

Stir in heavy cream, reduce heat, and simmer until sauce thickens.

Cook potato gnocchi in the boiling water until they float, reserve pasta water, and drain.

Combine cooked gnocchi with sauce in the skillet, adding reserved pasta water, and stir until combined.

Stir in fresh basil and burrata. Garnish with additional basil before serving.