Cook the gnocchi according to package instructions, usually boiling them in salted water for 2–3 minutes until they float. Drain and set aside.

In a large skillet over medium heat, drizzle olive oil and add onions and garlic. Sauté for 3–4 minutes until onions are translucent.

Add ground meat to the skillet and cook for 6–8 minutes until browned. Drain excess grease and season with salt and pepper.

Incorporate canned tomatoes and tomato paste into the skillet. Let simmer for 10 minutes on low heat.

Add red wine (or broth) and dried herbs. Simmer for an additional 5 minutes.

Lower heat and stir in cream until fully incorporated to create a creamy sauce.

Add cooked gnocchi to the skillet and gently toss until coated. Cook for 2 minutes on low heat.

Serve warm, topped with Parmesan cheese and fresh basil.