Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions or until they float to the surface, about 2-4 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it!

Pour in the tomato sauce and let it simmer for about 5 minutes. Stir in the heavy cream, mixing well until the sauce is creamy and combined.

Gently fold the cooked gnocchi into the tomato cream sauce, making sure all pieces are coated in the rich mixture.

Lower the heat and add the burrata cheese to the skillet, letting it warm through. You can gently break it apart to allow the creamy center to mix in with the sauce.

Adjust the seasoning by adding salt and pepper as desired.

Serve the Creamy Tomato Gnocchi hot, garnished with fresh basil leaves.