In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up with a spatula for about 5-7 minutes. Once done, use a slotted spoon to transfer it to a bowl, leaving the drippings behind.

In the same skillet, toss in the chopped onion and sliced mushrooms. Sauté for about 5 minutes until they’re soft and fragrant.

Stir in the minced garlic and cook for another minute until it becomes aromatic.

Return the browned beef to the skillet. Pour in the crushed tomatoes, beef broth, and oregano. Season with salt and pepper. Let this simmer on low for about 20 minutes.

While the ragu is simmering, cook the gnocchi according to the package instructions (usually just a few minutes in boiling water). When they float to the surface, they’re ready. Drain and set them aside.

Once the ragu has thickened, gently add the cooked gnocchi to the sauce and toss everything together to coat.

Ladle the Beef Ragu with Parmesan Gnocchi into bowls, sprinkle with grated Parmesan, and garnish with fresh basil if desired.