In a large skillet over medium-high heat, add the lean ground beef and chopped onion. Cook for 7-10 minutes, breaking the meat into small pieces, until browned and the onion is translucent.

Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.

Pour in the diced tomatoes with their juices, broth, and heavy cream. Gently add the uncooked potato gnocchi into the mixture.

Once the sauce begins to bubble, cover the skillet and reduce the heat to medium-low. Let it simmer for about 5 minutes.

Remove the lid and stir the mixture gently. Continue cooking for an additional 3-5 minutes until the gnocchi is tender.

Stir in the freshly grated Parmesan cheese until melted and creamy. Add salt and pepper as desired.