In a large pan, heat oil over medium high heat and add in diced onion, cooking until soft and tender.

Add in beef and cook until brown and cooked through, stirring frequently. Drain the grease and add the salt and pepper.

Pour in wine and heavy cream and reduce until all of the liquid has evaporated, about 5 to 10 minutes.

Pour in the sauce and stir until combined, spoon over cooked gnocchi and finish with Parmesan cheese and fresh parsley.