Heat half of the olive oil in a large skillet/frying pan over a medium heat. Add the gnocchi, gently stirring for 4 - 5 minutes until the gnocchi starts to colour on all sides. Tip the cooked gnocchi into a bowl and set aside till later.
Heat the remaining oil in the skillet and add the chopped onions. Saute them for 3 - 4 minutes till they start to soften. Add the garlic, cook for a minute making sure that you stir it to stop it sticking to the bottom of the pan.
Add the minced/ ground beef, salt, paprika, black pepper, sugar, garlic powder and cayenne pepper. Move the beef around until it has browned and there is no pink left. Add the chopped red pepper and stir to combine.
Add the chopped tomatoes and beef stock and stir to combine. Bring the mixture to the boil then reduce the heat to a simmer. Add the gnocchi and continue to simmer for 15 - 20 minutes, stirring every now and again until the sauce has reduced and most of the liquid has cooked off.
Sprinkle over the grated cheese and either place the skillet under the grill to brown off the cheese or alternatively, place a lid on the skillet and heat for a couple more minutes to melt the cheese.