Warm the oil and garlic

• Heat the olive oil in a large frying pan over medium heat.
• Add the sliced garlic and cook gently until fragrant and lightly golden.

Burst the tomatoes

• Add the cherry tomatoes to the pan.
• Cook, stirring occasionally, until the tomatoes soften and burst and their juices form a sauce.

Boil the gnocchi

• Bring a large pot of salted water to a boil.
• Cook the gnocchi until they float to the surface, then drain.

Make the cream sauce

• Pour the heavy cream into the tomato pan.
• Stir and simmer until the sauce is creamy and slightly thickened.

Combine gnocchi and sauce

• Add the drained gnocchi to the pan.
• Toss gently so the gnocchi are coated in the tomato cream sauce.

Finish with burrata and basil

• Plate the gnocchi and top with dollops of burrata.
• Scatter over the torn basil and finish with cracked black pepper.