In a large sauté pan, heat over medium-high heat and add your ground beef. Cook, stirring occasionally, for about 5-7 minutes until browned and fully cooked. Drain any excess grease and set the meat aside.

In the same pan, add a drizzle of olive oil over medium heat and toss in chopped onion and minced garlic. Sauté for 3-5 minutes until the onions soften and become translucent. Sprinkle in onion powder, garlic powder, dried oregano, dried parsley, salt, and pepper, stirring to combine.

Pour in the marinara sauce and chicken broth, stirring to mix well with the sautéed aromatics. Bring to a gentle simmer, allowing it to bubble slightly for about 2 minutes.

Cover the pan and reduce the heat to low, letting the sauce simmer for 20 minutes. Occasionally check and stir gently.

After 20 minutes, uncover the pan and add the potato gnocchi into the simmering sauce. Stir gently, then cover again and let simmer for an additional 10 minutes.

Stir in the mozzarella cheese until it melts and combines into the dish.

Sprinkle grated Parmigiano Reggiano over the top before serving. Let it sit for a minute.

Scoop portions into bowls and serve warm, optionally garnished with fresh basil.