Cook the tomatoes and onion: Heat olive oil in a large skillet over medium heat. Place the tomatoes cut-side down in the pan and add the chopped onion to the center. Cover and cook for about 10 minutes, until the tomatoes are softened and the onion is tender.

Remove tomato skins: Once cool enough to handle, peel the skins off the tomatoes and discard.

Build the sauce: Add the minced garlic and Boursin cheese to the pan. Stir until the cheese melts completely, combining with the tomatoes to form a creamy sauce. Taste and adjust seasoning with salt, pepper, and a pinch of garlic powder.

Add liquid and protein: Pour in the chicken stock and stir to loosen the sauce. Add the cooked ground beef, Italian seasoning, and dried oregano. Mix well.

Cook the gnocchi: Add the gnocchi directly into the pan. No need to pre-boil. Stir in chopped spinach and cover the pan for 4–5 minutes, or until the gnocchi is tender. Add a splash of chicken stock if the sauce gets too thick.

Finishing touches: Just before serving, taste again and adjust seasoning. Optional: red pepper flakes, a squeeze of lemon, or torn fresh basil.

Serve: Spoon into bowls. Top with freshly grated parmesan cheese and a drizzle of olive oil if you like.