Burst the tomatoes

• Heat the olive oil in a large frying pan over medium heat.
• Add the garlic and cook until fragrant, then add the cherry tomatoes.
• Cook until the tomatoes soften and burst, pressing them gently with a spoon.

Build the creamy sauce

• Stir the tomato paste into the burst tomatoes and cook briefly.
• Pour in the heavy cream and stir to combine.
• Season with salt and black pepper and let the sauce simmer gently.

Cook the gnocchi

• Bring a large pot of salted water to a boil.
• Cook the gnocchi until they float to the surface.
• Drain the gnocchi, reserving a little cooking water.

Combine

• Add the drained gnocchi to the sauce and toss to coat.
• Stir in the grated parmesan, loosening with a splash of cooking water if needed.

Serve with burrata

• Divide the gnocchi between plates.
• Tear the burrata over the top.
• Finish with basil leaves, black pepper and a drizzle of olive oil.