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Preheat the broiler. Heat the olive oil in a
medium ovenproof nonstick skillet over medium-
high heat. Add the onion and carrot and cook,
stirring occasionally, until softened, about 5
minutes. Add the garlic and cook until
softened, 1 minute. Add the beef, 1/2 teaspoon
salt and a few grinds of pepper and cook,
stirring occasionally, until no longer pink,
about 4 minutes. Add the tomatoes with their
juices, oregano, 1/4 teaspoon salt and a few
grinds of pepper. Bring to a boil, then reduce
the heat to a simmer and cook until the sauce
thickens, 15 to 20 minutes.
Meanwhile, bring a large pot of salted water to
a boil. Add the gnocchi and cook as the label
directs. Reserve 1/4 cup cooking water, then
drain. Toss the gnocchi with the butter and
reserved cooking water in a large bowl until
coated; stir in the parsley and season with
salt and pepper.
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