Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook for 3 to 4 minutes until softened.

Stir in the garlic and cook for 30 seconds until fragrant.

Add the diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, and black pepper.

Simmer for 5 minutes.

Pour in the heavy cream and stir until the sauce is smooth.

Mix in the Parmesan cheese until melted.

Add the gnocchi directly to the skillet and stir to coat.

Cover and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender.

Remove from the heat.

Place the burrata in the center of the skillet.

Garnish with fresh basil and additional Parmesan.

Serve immediately, breaking the burrata over each serving.