Brown the ground beef and onion in a skillet over medium-high heat for 7-10 minutes. If there's lots of excess fat, spoon most of it out.
Stir in the garlic and Italian seasoning.
Add the diced tomatoes, chicken broth, cream, and gnocchi to the pan, and give it a good stir. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.
Uncover the pan, stir it, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
Stir in the parmesan cheese and salt & pepper as needed. Serve immediately.
There is no need to pre-cook the gnocchi. It'll cook right in the sauce.
This dish would be excellent with fresh basil stirred in at the end.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.