Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add cherry tomatoes to the skillet and cook until they start to burst, about 8-10 minutes.

Stir in red pepper flakes, salt, and Italian seasoning.

Pour in heavy cream, stirring until well combined. Let simmer for 5 minutes.

Meanwhile, cook the gnocchi according to package instructions. Drain and set aside.

Add cooked gnocchi to the skillet with the creamy tomato sauce, tossing gently to coat.

Tear burrata cheese into pieces and place them on top of the gnocchi.

Let the skillet sit uncovered for 2-3 minutes until the burrata cheese melts.

Garnish with fresh oregano and thyme before serving.