Cheeseburger Gnocchi

Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook until crispy and browned. Remove with a slotted spoon on paper towels and set aside.
1 tablespoon olive oil
6 bacon rashers
In the same skillet (leave the bacon drippings), add onion and garlic and cook for 3–5 minutes until softened, stirring often.
1 medium onion
4 garlic cloves
Add the ground beef to the skillet and break it apart with a spoon. Cook until browned and no longer pink.
1 pound ground beef
Stir in tomato paste, paprika, cayenne pepper, and black pepper. Cook for 1 minute, stirring well.
1 tablespoon tomato paste
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
Add the crushed tomatoes and beef broth and stir to combine. Bring to a simmer, then stir in gnocchi. Simmer gently for about 5 minutes or until gnocchi are tender.
1 can (14 oz / 400g) crushed tomatoes
1 cup beef broth
1 pound shelf stable gnocchi
Stir in heavy cream and 1 cup of the cheddar cheese until the cheese melts and the sauce becomes creamy. Remove from heat.
1 cup heavy cream
2 cups sharp cheddar
Top with the remaining 1 cup of cheddar cheese and sprinkle with the reserved crispy bacon.
Grill under the broiler for 3-5 minutes or until bubbly and golden on top.
Garnish with sliced scallions and serve immediately.
2-3 scallions