Heat the butter in a large skillet over medium heat. Add the butter, garlic, shallot, and red pepper flakes and cook for 2 minutes. By adding the red pepper flakes now, it allows the oils to escape for maximum flavor.

Next, add the tomatoes to the skillet with a pinch of salt and pepper and cook until the tomatoes start to burst. This is important because the bursting tomatoes help make the sauce.

Deglaze the pan with the wine being sure to scrape the brown bits off the bottom. Turn the heat to a low simmer.

Add the cream and gnocchi and allow the gnocchi to simmer in the sauce until nice and tender, swirling occasionally. Time varies depending on the brand of gnocchi. Taste and season accordingly. If the sauce gets too thick, thin it out with a touch more cream.

Remove from the heat and stir in the lemon zest and ¼ cup of the basil.

Tare the burrata into pieces and nestle it in amongst the gnocchi.

Top with more basil and serve with lemon wedges and a drizzle of good olive oil.