Cook the gnocchis according to package instructions. Drain and set aside.

In a medium saucepan, heat the butter over a medium flame. Add the diced onion, cover the lid, and sauté for about eight minutes until slightly golden, stirring one to two times.

Add the crushed garlic, Calabrian chili, salt, pepper, oregano, and basil. Stir for about a minute.

Lower the flame, then add the vodka, tomato paste, and crushed tomatoes. Cook for five minutes, stirring occasionally.

Add the heavy cream, Parmesan cheese, and shredded cheese. Whisk the mixture until it forms a creamy texture, about three to five minutes.

Add the gnocchis and cook for an additional minute, to let the flavors meld in.

Serve hot, garnished with fresh basil, freshly cracked black pepper, and additional Parmesan cheese if desired.