Heat a large skillet over medium heat. Add olive oil. Add garlic and cook for 1 minute.

Add the tomatoes, salt, pepper, and red pepper flakes. Break up the whole tomatoes with a spoon or kitchen shears.

Heat a large pot filled with water over high heat until boiling. Generously salt the water. Add the gnocchi and cook according to package instructions. Remove about 2/3 cup of pasta water to add to tomato sauce. Drain the pasta and set aside.

Add about 1/2 to 2/3 cup of reserved pasta water to the sauce. After the sauce has simmered for 10-15 minutes, pour in heavy cream.

Add fresh basil leaves. Taste for seasonings.

Add the gnocchi and fold together to cover in sauce. Sprinkle with freshly grated parmigiano reggiano or parmesan cheese, if using.

Serve with fresh burrata cheese torn into pieces on top of the gnocchi.