Set a large sauté pan over medium heat. Cook the chopped bacon until crisp and dark brown, about 10-12 minutes. Transfer bacon to a plate covered by a paper towel to absorb excess liquids.
Discard additional liquids from the pan, and return the pan to the heat. Cook sausage, breaking it apart as it cooks. 5-7 minutes until cooked through. Transfer sausage to the same plate as the bacon.
Keep any minimal liquids and browned bits in the saute pan. Add olive oil, turn to coat the pan. Add onion and cook for 5-7 minutes, stirring as it cooks to mix in the browned pieces at the bottom of the pan. Once the onion is softened and very fragrant, add garlic. Cook 1-2 minutes until also softened and very fragrant.
Pour in Rao's Homemade Marinara Sauce, and stir to mix into the onion and garlic. Add the bacon and sausage into the sauce, along with sugar and crushed red pepper. Allow to simmer as you boil the gnocchi.
Boil gnocchi as directed; only 2-3 minutes. Drain, and immediately add to the pan with the sauce. Also, turn on the oven to 375.
Remove the pan from the heat, add in freshly chopped herbs and parmesan. Stir to combine.
Spoon half of the gnocchi and sauce into a baking dish, then top with ample shredded mozzarella. Spoon the additional half of the gnocchi and red sauce on top of the mozzarella, and top with remaining cheese.
Bake, uncovered, for 15 minutes. Turn the oven to broil for the remaining five minutes, if you want to achieve the bubbly, crunchy, cheesy top layer.