Boil the water

• Bring a large pot of water to a boil and add salt.

Sizzle the garlic

• Heat the olive oil in a large skillet over medium heat.
• Add the garlic and cook briefly until fragrant.

Cook the tomatoes

• Add the cherry tomatoes and stir.
• Cook on medium heat until jammy and some are cooked through.
• Season with salt, black pepper and red pepper flakes.

Cook the gnocchi

• Add the gnocchi to the boiling water and cook until they float.
• Reserve some pasta water before draining.

Make the pink sauce

• Pour in the heavy cream and stir.
• Cook until the sauce turns a light pinkish color.

Combine gnocchi and sauce

• Add the drained gnocchi and a splash of the reserved pasta water.
• Toss to coat and cook a little longer, then turn off the heat.

Finish and serve

• Top with burrata, torn basil and extra red pepper flakes.
• Serve with garlic bread and a salad.