Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions, around 2–3 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic, cooking for another 1–2 minutes.

Pour in diced tomatoes and juices, stirring to combine. Let simmer for about 10 minutes to meld flavors.

Stir in heavy cream and red pepper flakes. Season with salt and pepper. Simmer for another 5–7 minutes until sauce thickens.

Gently add cooked gnocchi to the sauce, tossing to coat evenly.

Tear burrata into pieces and nestle into the gnocchi. Cover and let sit for 2–3 minutes on low heat to melt the cheese.

Stir well and serve immediately, garnished with fresh basil leaves.