Cook the gnocchi: Prepare the cauliflower gnocchi according to the package instructions. Transfer to a plate and set aside.
Sauté the Shallot & Garlic: In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the minced shallots and garlic and cook, stirring frequently, until softened, about 3-5 minutes.
Add the Crushed Red Pepper & Tomato Paste: Add the tomato paste and crushed red pepper flakes. Cook, stirring frequently, until the paste has coated the shallots and garlic, and begins to darken, about 5 minutes.
Add the Vodka: Carefully add the vodka to the pan and stir to incorporate, scraping any brown bits from the bottom of the pan.
Stir in the Cream: Reduce the heat slightly to medium-low. Add the heavy whipping cream, stirring constantly until combined. Add the remaining tablespoon of butter, stirring until incorporated.
Add the Cooked Gnocchi: Carefully add the prepared gnocchi to the pan. Stir to coat. Add the Parmesan cheese, stirring until melted and combined. Remove the pan from the heat.
Serve the gnocchi immediately. Garnish with additional grated Parmesan cheese.