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Preheat your oven to 395°F| 200°C/
Heat your butter in your casserole dish, and once it’s melted add the minced garlic.
Saute for 1-2 minutes until the garlic turns fragrant, but don’t let the garlic brown. Add the tomato paste and stir it into the garlic and butter.
Add the vodka, stir, and allow the alcohol to cook off for 1-2 minutes.
Pour in the heavy cream, vegetable stock, and salt. Stir to combine and allow the sauce to warm through for 4-5 minutes. It should begin to turn thick and velvety - stir often.
Add the pecorino and the gnocchi. Use your spoon to ensure the gnocchi is fully coated in the sauce.
Top the dish with your mozzarella slices and basil leaves, then finish with freshly cracked black pepper.
Put the dish in your oven and bake for 10 - 15 minutes or until the mozzarella has melted and turned slightly golden on top.