Preheat your oven to 375°F (190°C).

In a large skillet, warm 2 tablespoons of olive oil. Add one finely chopped onion and cook until translucent, about 5 minutes. Stir in 3 minced garlic cloves and let sizzle for an additional minute.

Increase heat to medium-high and add 1 pound of ground beef, seasoning with salt, pepper and 1 tablespoon of Italian seasoning. Cook for 6-8 minutes until browned.

Stir in 2 tablespoons of tomato paste and 28 ounces of crushed tomatoes. Let simmer for 10 minutes until sauce thickens.

In a pot, bring salted water to a boil and add 1 pound of gnocchi. Cook according to package instructions until they float, about 2-3 minutes. Drain and set aside.

In a large bowl, fold the cooked gnocchi into the Bolognese sauce until well coated. Transfer to a greased baking dish.

Sprinkle 2 cups of shredded mozzarella cheese and ½ cup of grated Parmesan cheese evenly over the mixture.

Bake in the preheated oven for 20-25 minutes until cheese is golden and bubbly.

Switch to broil for 1-2 minutes for extra crispiness, watching closely to prevent burning.

Let cool for about 5 minutes before serving, optionally garnishing with fresh herbs.