Heat butter in a large oven-safe pan over medium low heat. Add Lee Kum Kee Minced Garlic, sauté for 2 minutes. Add Lee Kum Kee Chili Garlic Sauce and tomato paste; sauté for 1-2 minutes. Add vodka; sauté for 1-2 minutes. Add cream, broth, and salt. Bring to a low simmer until the sauce coats the back of a spoon. Remove from heat and set aside.
Prep the gnocchi according to package directions. Add to the sauce in the pan, and stir gently to combine.
Preheat the oven to the broil setting (500°F). Arrange mozzarella balls over the top. Sprinkle with grated Parmesan. Drizzle with Lee Kum Kee Pure Sesame Oil. Bake for 5-8 minutes until very browned and slightly crisped on top. Sprinkle with basil leaves drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!
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