In a large high-sided skillet, over medium temperatue, heat 1 tablespoon olive oil.
Add the ground beef and chopped onion; cook for about 10 minutes while stirring and crumbling the beefuntil fully cooked.
Using a large spoon, remove any excess liquid or fat into a heat-proof bowl.
Add the chopped garlic and chili powder or paprika; season generously with salt and pepper; cook for another 2 minutes, stirring constantly.
Pour in the marina sauce, chicken broth and heavy cream; stir to combine.
Add the uncooked potato gnocchi; bring to a boil, over medium heat; stir everything together.
Cover with a lid and let the gnocchi cook for about 5 minutes, on medium or low-medium heat, while the sauce simmers.
Stir in the shredded cheese and cook until the cheese has melted.
Remove from heat and season with salt, freshly ground coarse black pepper and red pepper flakes, if desired.
