Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes.

Drain the gnocchi in a colander and set aside.

In a large skillet, combine the diced tomatoes, heavy cream, dried basil, garlic powder, salt, and black pepper. Cook over medium heat until heated through, about 5 minutes.

Add the cooked gnocchi to the skillet and gently stir to combine, cooking for an additional 2-3 minutes until the gnocchi is warmed through.

Divide the creamy tomato gnocchi among serving plates. Top with torn burrata cheese and fresh basil. Serve immediately.