Combine the coconut milk, chicken broth, vinegar, and arrowroot starch in a bowl and whisk together. Set aside.

Heat the oil in a large pan on low heat and add the onions. Saute on low for 10 minutes, stirring every few minutes. Add salt at the 10-minute mark and continue to cook for another 20 minutes, stirring every few minutes, until the onions are soft and caramelized. Remove from the pan and set aside.

Using a large skillet, brown the beef and crumble with a wooden spoon. Season with salt, pepper, and garlic powder. Set aside.

Add the sauce mixture to the pan and bring to a low simmer for 1-2 minutes to thicken. Reincorporate the ground beef, cooked gnocchi, and caramelized onions. Stir to combine and coat until fully combined and coated.

Serve as is topped with thyme, or grate the cheese over the skillet. Place under the broiler for a few minutes to melt the cheese.

Remove from the heat and serve topped with fresh thyme.