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Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat. Add the ground beef and chopped onion, and cook for about 10 minutes while stirring and crumbling the beef, until fully cooked. Using a large spoon, remove any excess liquid or fat into a heat-proof bowl.
Add the chopped garlic and chili powder, then season generously with salt and pepper. Cook for another 2 minutes, stirring constantly.
Pour in the tomato sauce, chicken broth, and heavy cream, stirring to combine. Add the uncooked potato gnocchi, bring to a boil over medium heat, and stir everything together. Cover with a lid and let the gnocchi cook for about 5 minutes on medium or low-medium heat while the sauce simmers.
Stir in the shredded cheese and cook until the cheese has melted. Remove from heat and season with salt, freshly ground coarse black pepper, and red pepper flakes if desired.