Sauté the diced onion, celery, corn, and garlic in olive oil for 10 minutes on a low flame. Add salt and pepper to season. Remove from pan.

Add the ground meat to the pan and sauté until browned. Add the corn soup mix packets, tomato paste, water, oregano and a little more salt. Add the sautéed veggies back into the pan. Simmer on a low flame, loosely covered, for 10–15 minutes until a thick meat sauce is formed.

Boil the gnocchi till al dente, then add to the meat and toss. Top with parsley.