In a blender, combine the light cottage cheese, light cooking cream, Parmesan cheese, paprika powder, garlic powder, salt, pepper, and optional chili flakes. Blend until smooth and creamy, then set aside.
Dice the onion and garlic. Spray a pan with cooking oil and sauté them until softened.
Add the lean ground beef and tomato paste to the pan, cooking until the meat is browned and crumbly. Pour in the broth, add the Italian herbs, and let it simmer and reduce.
Cook the gnocchi in a pot of boiling water until they float to the surface. Reserve a splash of pasta water before draining.
Combine the cooked gnocchi with the blended cheese sauce, a little of the reserved pasta water, and some of the cooked beef mixture. Stir well until creamy and thoroughly coated.
Serve in a bowl, topping with the remaining beef mixture, extra grated Parmesan, and freshly chopped parsley or green onions.
Cook it hands-free.
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