1. Cook gnocchi in a pot of boiling salted water according to package directions. Drain.
2. Meanwhile, cook beef, onion, garlic, oregano and basil over medium-high heat in a large skillet, stirring often and using back of spoon to break up meat into small chunks, for about 10 to 12 minutes or until beef is thoroughly cooked and onion is tender. Drain any excess drippings from the meat.
3. Stir in bacon, tomatoes, ⅔ cup water, cream and tomato paste. Bring to boil, stirring often. Reduce heat and simmer, stirring occasionally, for 2 to 3 minutes.
4. Remove from heat and stir in gnocchi and ½ cup cheese; season with ½ tsp salt and the pepper. Spoon half into 2 serving dishes, dividing equally, reserving the remaining half for another meal (see Tips). Serve sprinkled with additional cheese and parsley.
Transfer extra portions to airtight containers, let cool, then cover and refrigerate for up to 3 days. Reheat on the stovetop in a saucepan or in the microwave until steaming to serve.
This is a great dish to stock in the freezer. Store in sealable freezer bags or airtight containers in the freezer for up to 3 months. Then when you need a tasty meal, thaw overnight in the refrigerator and heat through in a saucepan on the stovetop to serve.