Note: In a large pot of boiling, salted water, cook gnocchi according to package directions until just tender. Drain. Meanwhile, heat a large skillet over medium-high heat; add butter and swirl to coat pan. Add tomatoes and sauté for about 3 min or until tomatoes start to brown and burst. Add garlic; sauté for 1 min. Remove pan from heat and stir in Ricotta cheese, then cream and a pinch of salt and 1/4 tsp (1 mL) pepper. Return to low heat and heat gently, stirring, until steaming. Add cooked gnocchi and basil to sauce and stir gently to coat. Add salt and pepper to taste.