Heat olive oil over medium heat in a large dutch oven or skillet. Add diced celery, carrot, and onion. Cook until veggies are soft tender.

Add ground beef and let cook, breaking it apart until fully browned. Season with Italian seasoning, salt, and pepper. Stir in garlic and cook until fragrant.

Stir in tomato paste, crushed tomatoes, water or stock, bay leaves, and crushed red pepper flakes. Bring to a simmer and cook for about 10 minutes, stirring occasionally.

Meanwhile, bring a large stock pot filled with water to a boil. Cook gnocchi according to package directions, about 2 minutes. Reserve about 1 cup of the starchy water then drain.

Add cooked gnocchi to bolognese sauce and stream in reserved water as needed if the mixture is too thick. Cook for an addition minute or so, taste and adjust seasoning, if needed. Serve immediately garnished with fresh basil.