Preheat the oven to 400°F (200°C). Stab potatoes several times to create holes for steam to escape.

Bake in the preheated oven until soft, about 30 minutes. Remove and let cool to room temperature.

When cooled, scoop out potato flesh and mash thoroughly, removing lumps. Mix with flour, Parmesan cheese, ricotta cheese, and egg. Knead dough until smooth. Cover and let rest 30 minutes.

Divide dough into baseball-sized balls. Roll each ball on a floured surface into ropes about as thick as a nickel, then cut into 1-inch sections. Roll tines of a fork over each piece to create divots.

For sauce: melt butter in a saucepan over medium heat. Add pancetta and cook until browned, 4-5 minutes. Remove pancetta and set aside.

Add minced shallot to pan drippings and cook until fragrant, 2 minutes. Add garlic and red pepper flakes, cooking until fragrant, 30-40 seconds.

Deglaze pan with vodka, scraping browned bits with a wooden spoon. Let liquid reduce by half.

Add tomatoes, Parmesan cheese, and tomato paste. Cook for 7-8 minutes, then puree with an immersion blender until smooth.

Return pot to medium heat. Add ¼ cup basil and cooked pancetta. Simmer 15 minutes, then stir in cream. Season with salt and pepper. Cook 4-5 minutes more.

Bring a large pot of salted water to a boil. Cook gnocchi until they float to the top, about 5-6 minutes. Drain and plate.