Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically about 2-3 minutes or until they float to the surface. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and cook for another minute until fragrant.

Pour in the canned diced tomatoes, along with their juices. Stir to combine, then lower the heat and let it simmer for about 5 minutes. Once the sauce thickens slightly, add the heavy cream, salt, and pepper. Stir well and simmer for an additional 3-4 minutes.

Add the cooked gnocchi to the skillet and gently fold them into the sauce until evenly coated. Cook for another minute to allow the flavors to meld.

Remove the skillet from heat, and carefully spoon the gnocchi into serving bowls. Tear the burrata into pieces and place on top. Sprinkle with fresh basil and serve immediately.