Spray a frying pan with olive oil cooking spray and heat over medium-high heat. Add the chopped bacon and cook until golden and crispy. Remove the bacon from the pan and set aside.

In the same pan, add the finely diced shallots, carrot, and celery. Sauté until softened, adding water or stock if needed.

Add the crushed garlic and ground beef to the pan. Cook until the beef is browned, breaking up clumps as necessary.

Return the bacon to the pan along with dried mixed herbs, canned tomatoes, tomato paste, optional sweetener, stock, and balsamic vinegar. Bring to a boil, then lower heat and simmer for about 20 minutes.

Stir in the gnocchi and let it simmer for another 5-8 minutes until cooked through. Add more stock if it absorbs too much liquid.

Season the sauce with salt and black pepper to taste.

Transfer the mixture to a baking dish and top with grated cheddar cheese. Broil for about four minutes until the cheese is melted and bubbly.