Bring a large pot of salted water to boil. Cook gnocchi according to package directions, about 2-3 minutes or until they float. Drain and reserve half a cup of pasta water.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Add halved cherry tomatoes cut side down. Cook undisturbed for 3-4 minutes until blistered and caramelized.

Stir in tomato paste and cook for 1 minute until slightly darkened.

Pour in heavy cream and add red pepper flakes if using. Bring to a gentle simmer and cook for 3-5 minutes until slightly thickened.

Add cooked gnocchi to the sauce, stirring gently to coat. Add reserved pasta water if sauce is too thick.

Season with salt and black pepper to taste.

Remove from heat. Tear burrata into large pieces and place on top of gnocchi. Let the heat begin melting the cheese.

Tear fresh basil leaves and scatter over the top along with grated Parmesan. Stir gently to distribute.

Serve immediately in shallow bowls, garnishing with additional fresh basil and Parmesan if desired.