1. Preheat the oven to 425 degrees Fahrenheit.
2. Heat a large oven-safe pot or skillet over medium heat and add olive oil. When oil is hot, sauté shallots, garlic, a pinch of salt and pepper, and dried herbs for five to seven minutes until softened.
3. Slowly add vodka and stir gently to combine. Let vodka simmer and reduce until one-fourth its original volume. Stir in tomato paste, tomato puree, and heavy cream and simmer for 10 to 15 minutes.
4. Stir in gnocchi, top with fresh mozzarella and parmesan. Turn off the heat and transfer the pan to the oven. Bake for 10 to 15 minutes until the cheese is bubbly. Garnish with fresh basil and serve.