Prep your ingredients. Chop the shallot, mince the garlic, grate the Parmesan, and tear the basil. Open the tomatoes and drain the burrata.

Warm the base. Heat olive oil (and butter, if using) in a large skillet over medium. Add the shallot with a pinch of salt and cook 3–4 minutes until soft and fragrant, not browned.

Add garlic and tomato paste. Stir in the garlic for 30 seconds, then the tomato paste. Cook 1–2 minutes, letting it darken slightly. This step builds depth and sweetness.

Pour in tomatoes. Add crushed tomatoes or passata, plus red pepper flakes if you like a little heat. Simmer 5–8 minutes, stirring occasionally. Taste and adjust salt. If it’s very tart, add a tiny pinch of sugar.

Cook the gnocchi. While the sauce simmers, boil a large pot of salted water. Add gnocchi and cook until they float to the top (usually 2–3 minutes). Scoop them out with a slotted spoon and transfer directly to the sauce. Save about 1/2 cup of the pasta water.

Cream it up. Lower the heat and stir in the heavy cream. Add a splash or two of pasta water for silkiness. The sauce should be glossy and coat the gnocchi without clumping.

Cheese and basil. Stir in the Parmesan until melted and smooth. Fold in most of the basil, saving a few leaves for garnish. Taste for salt and pepper.

Finish with burrata. Transfer to bowls or a platter. Nestle the burrata on top and gently tear it open so the creamy center mingles with the sauce. Drizzle with a little olive oil, crack black pepper, and scatter the remaining basil.

Serve immediately. Offer extra Parmesan at the table. Some crusty bread to swipe through the sauce doesn’t hurt.