Take the cauliflower gnocchi out from the freezer and set it to the side while we make our sauce.
Melt butter in a medium sized skillet over medium heat. When melted, add shallots and garlic and cook for 1-2 minutes, until really fragrant.
Stir in tomato paste until creamy then add vodka; let it cook down another 30-45 seconds.
Now, pour in heavy cream, chicken broth, parmesan, and season with salt and pepper, give it a good stir; let cook for another minute or two.
Add cauliflower gnocchi into the skillet and toss to coat with the sauce. Reduce heat and simmer on low for 4-5 minutes, until cooked through, making sure to stir every few minutes so they don’t get stuck to the bottom of your pan.
Garnish with fresh basil, a few more sprinkles of parmesan, and red pepper flakes, if desired. ENJOY!!