Preheat your grill or grill pan to high heat. Brush the corn with ½ tablespoon of melted butter. Cook for 5-7 minutes until charred, then set aside to cool before cutting off the kernels.

In a cast-iron skillet, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Toss in the cherry tomatoes with a pinch of kosher salt and black pepper. Sauté for about 4 minutes until blistered and juicy, then remove from heat.

Boil a large pot of salted water. Add the gnocchi and cook until they float, about 4-5 minutes. Drain and set aside.

In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the sliced red onion and sauté for about 4 minutes until translucent. Stir in minced garlic and sauté for another 2 minutes.

Combine the drained gnocchi, grilled corn, and sautéed tomatoes in the skillet. Cook together for about 2 minutes.

Add a generous handful of arugula and stir until wilted, about 3 minutes. Remove from heat.

Top with crushed red-pepper flakes, grated Parmesan, and slices of burrata. Garnish with fresh basil leaves. Serve immediately.