Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions, about 2-3 minutes, or until they float to the surface. Drain and set aside.

Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Sauté minced garlic and diced onion for about 2-3 minutes until fragrant. Add halved cherry tomatoes and corn, cooking for an additional 5 minutes until the tomatoes burst.

Gently fold in the cooked gnocchi, and pour in pesto, stirring for about 2 minutes until the gnocchi are coated and warmed through.

If using salmon, shrimp, or tofu, add it now and cook for an additional 3-4 minutes, stirring occasionally until heated through.

Remove from heat and serve on plates. Top with burrata cheese, fresh basil leaves, and nut toppings. Serve immediately.