Preheat your oven to 400°F (200°C). Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and crispy, about 5-7 minutes. Drain excess fat.

Reduce heat to medium. Add diced onion to the skillet. Sauté for 4-5 minutes until softened and translucent. Add minced garlic and sauté for 1 minute, stirring often to avoid burning.

Sprinkle taco seasoning over the mixture. Stir for 1 minute to bloom the spices. Pour in crushed tomatoes and heavy cream. Stir well, scraping up any bits from the bottom of the pan.

Add uncooked gnocchi to the skillet. Stir to coat evenly in the sauce. If using, add black beans and corn now. If sauce is too thick, add a splash of water or broth.

Cover the skillet and simmer for 5-7 minutes until gnocchi is plump and tender, absorbing the sauce.

Remove from heat. Sprinkle shredded cheese over the top. Transfer skillet to oven and bake for 8-10 minutes until cheese is melted and bubbly. For a crust, broil for the last minute, watching carefully.

Let rest for 5 minutes. Garnish with cilantro, sour cream, and green onions. Serve hot.