In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the lean ground beef and chopped medium onion, cooking for about 7-10 minutes until the beef is browned and the onions are soft. Stir occasionally and drain any excess fat.

Once the ground beef is browned, stir in the minced garlic and Italian seasoning, cooking for 1-2 minutes until fragrant.

Add the diced tomatoes, chicken or beef broth, heavy cream, and uncooked potato gnocchi to the skillet. Stir well to submerge the gnocchi in the sauce. Increase heat to bring to a gentle bubble.

Cover and reduce heat to medium. Let simmer for about 5 minutes, stirring occasionally.

Uncover, stir, and cook for another 3-5 minutes until the gnocchi is soft and the sauce thickens. Stir in the Parmesan cheese until melted, seasoning with salt and pepper.

Plate immediately, garnishing with extra Parmesan cheese and fresh herbs if desired.