Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions (usually 2-3 minutes, until they float to the top). Drain and set aside.

Make the Vodka Sauce: Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for 4-5 minutes until softened. Add the minced garlic and red pepper flakes (if using) and cook for another minute. Stir in the crushed tomatoes and cook for 5-7 minutes until the sauce starts to thicken. Pour in the vodka and cook for 2-3 minutes to allow the alcohol to evaporate. Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes until the sauce is rich and creamy. Add the Parmesan cheese and season with salt and pepper to taste. Stir until the cheese is melted and well incorporated.

Combine the Gnocchi and Sauce: Add the cooked gnocchi to the vodka sauce and toss gently to coat. Allow the gnocchi to warm up in the sauce for 1-2 minutes.

Serve: Garnish with fresh basil or parsley and extra Parmesan cheese if desired. Serve hot.