In a large skillet over medium-high heat, brown 1 pound of lean ground beef along with 1/2 medium chopped onion for about 7-10 minutes. Stir frequently to ensure even cooking and drain any excess fat after the meat is no longer pink.

Once the meat is browned, add in 3 minced cloves of garlic and 1/4 teaspoon of Italian seasoning. Stir these ingredients together for about 1 minute.

Stir in a 14-ounce can of diced tomatoes, 1/3 cup of chicken or beef broth, and 3/4 cup of heavy cream. Mix everything well in the skillet.

Add in 1 pound of uncooked potato gnocchi to the bubbling sauce in the skillet. Stir gently to ensure the gnocchi are fully coated.

After 5 minutes, uncover the skillet and give the gnocchi a good stir. Allow it to cook for an additional 2-3 minutes until the gnocchi are soft and the sauce thickens.

Finally, remove the skillet from heat, stir in 1/2 cup of freshly grated parmesan cheese while seasoning with salt and pepper to taste. Serve hot.