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Place the diced pancetta in a deep skillet or pot. Turn the heat to medium-high and cook until crisp, about 5 minutes. Add the onion and garlic, and cook an additional 3 minutes, stirring every 30- 40 seconds, until softened.
Pour in the tomatoes, vodka, and cream, then stir in the basil. Bring to a gentle boil and season with salt.
Add the gnocchi to the vodka sauce and cook for 7 to 10 minutes, stirring occasionally until the sauce is thickened and the gnocchi is soft to the bite.
Meanwhile, preheat your oven to a high broil.
Once the gnocchi is cooked, stir in half the parmesan. Top with remaining parmesan, and torn pieces of mozzarella. Sprinkle with chili flakes and additional salt if needed.
Transfer the gnocchi to the oven to broil until the cheese is melted, bubbly, and browning around the edges.
Serve with an additional garnish of chili flakes, basil, and parmesan.