Mix the mashed potatoes, egg yolk, salt, and flour together until forming a soft, pliable dough. Be careful not to overmix.

Divide the dough into small balls, about 1 tablespoon each.

Flatten each ball and place a small spoonful of the chopped burrata and Parmesan mix inside.

Fold the dough over the filling and seal it carefully, then roll it into a smooth dumpling.

Bring a pot of salted water to a gentle simmer.

Drop the filled gnocchi into the simmering water and cook until they float to the top, around 2-3 minutes. Once they float, transfer them to a paper towel to drain.

In a pan, heat the olive oil and sauté the minced garlic until fragrant.

If using, add chili flakes, then stir in the heavy cream and sun-dried tomatoes. Let it simmer for 3-4 minutes.

Add in the grated Parmesan and season with salt and pepper to taste. Stir until the sauce is glossy and thick.

Gently add the cooked gnocchi to the pan, tossing to coat them in the sauce.

Plate your gnocchi and garnish with fresh basil, a drizzle of olive oil, and more Parmesan if you like.