Heat a large pot of salted water over high heat. Once boiling, add the gnocchi. Follow package instructions, which usually takes about 2-3 minutes for fresh gnocchi. As soon as they float to the top, they are ready! Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.

Add the minced garlic, cooking for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic—it should be golden brown but not dark.

Pour in the diced tomatoes with their juices, stirring to combine with the onion and garlic. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

Stir in the heavy cream and red pepper flakes, then season with salt and pepper to taste. Let the sauce simmer for another 5-7 minutes until it thickens slightly.

Add the cooked gnocchi to the skillet, tossing gently to coat the gnocchi evenly with the creamy tomato sauce.

Tear the burrata cheese into small pieces and nestle them into the gnocchi and sauce. Cover the skillet with a lid and let the burrata melt into the dish for 2-3 minutes.

Remove the lid and gently stir the melted burrata into the gnocchi mixture, creating a rich, creamy sauce. Garnish with fresh basil leaves before serving.