Creamy Tomato Gnocchi with Burrata (Print Version)

# Ingredients:

01 - Extra virgin olive oil - 1/4 cup.
02 - Garlic cloves, crushed - 6-8.
03 - Cherry tomatoes - 2 pints.
04 - Red pepper flakes - 1/2 teaspoon.
05 - Kosher salt - 1 teaspoon.
06 - Black pepper, freshly cracked - 1/2 teaspoon.
07 - Heavy cream - 1/2 cup.
08 - Potato gnocchi - 32 ounces.
09 - Burrata cheese - 8 ounces.
10 - Fresh basil leaves - 1/2 cup.

# Instructions:

01 - Bring large pot of salted water to boil for gnocchi.
02 - Heat oil over medium-low. Cook crushed garlic until fragrant, about 2 minutes.
03 - Add tomatoes and cook until jammy, 10-12 minutes. Season with pepper flakes, salt, and black pepper.
04 - Lower heat and stir in cream. Cook gnocchi in boiling water until done.
05 - Add gnocchi and 1/2 cup pasta water to sauce. Toss until thickened. Mix in basil.
06 - Break burrata over pasta. Garnish with extra basil.

# Notes:

01 - Can freeze without burrata for 3 months.
02 - Keeps in fridge up to 4 days.
03 - Add burrata after reheating.