Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Sauté for 2 minutes until fragrant but not browned.
Add the crushed tomatoes, salt, and pepper. Stir well. Bring to a simmer and cook for 10 minutes to thicken. Stir in half the basil.
Boil a large pot of salted water. Cook the gnocchi for 2-3 minutes until they float. Remove with a slotted spoon.
Transfer the cooked gnocchi directly into the tomato sauce. Stir gently to coat. Add heavy cream if using.
Top with torn fresh burrata cheese and remaining fresh basil. Serve immediately while warm.
