1/4 cup extra-virgin olive oil

6–8 garlic cloves, peeled and lightly crushed

2 pints cherry tomatoes

1/2 tsp red pepper flakes (optional)

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

1/2 cup heavy cream

2 (16-oz) packages potato gnocchi

2 (4-oz) balls fresh burrata cheese

1/2 cup fresh basil leaves, sliced or torn

Cook Mode Prevent your screen from going dark

Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant and lightly golden.
Add cherry tomatoes, red pepper flakes, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until tomatoes burst and release juices.
Stir in heavy cream and simmer until sauce thickens slightly.
Meanwhile, cook gnocchi in salted boiling water according to package instructions (2–3 minutes, until they float). Drain and add to the sauce.
Toss gnocchi in creamy tomato sauce until well coated.
Remove from heat, tear burrata into pieces, and place on top.
Finish with fresh basil and serve immediately.

Add spinach or arugula for extra greens.

Stir in cooked sausage or chicken for more protein.

Add a splash of white wine or balsamic vinegar for tanginess.

Swap burrata for mozzarella if needed.

Roast tomatoes in the oven at 400°F for a deeper flavor.