Step 1

Warm olive oil in a medium saucepan over medium-high heat. Add onion and sauté about 5 minutes, stirring occasionally, just until softened. Stir in the garlic, tomato paste, and red pepper flakes and cook about 1 minute more, just until fragrant.

Step 2

Stir in the crushed tomatoes and the vodka, and season with salt and pepper to taste. Bring the mixture to a boil, let it bubble for about 1 minute, then lower the heat to medium. It should settle at a gentle simmer. Stir in the gnocchi.

Step 3

Cover and cook for 5-6 minutes, then remove the lid and stir in heavy cream. Cook for 1 minute more, until the cream is just warmed through. (Take care not to cook for too long at this point, or the sauce may separate.) Serve with shaved Parmesan and slivered fresh basil.