Step 1: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Step 2: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
Step 3: Stir in the minced garlic, Italian seasoning, and thyme. Cook for another minute until fragrant.
Step 4: Pour in the crushed tomatoes, beef broth, and water. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
Step 5: Increase the heat to medium-high and bring the soup back to a gentle boil. Add the potato gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface. Be careful not to overcook them.
Step 6: If desired, stir in the heavy cream. Season the soup with salt and freshly ground black pepper to taste. Remove from heat.
Step 7: Ladle the hearty beef gnocchi soup into bowls. Garnish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese before serving hot.