Italian Beef Gnocchi

Cook time

55 minutes


6 - 8


  • 1.5kg whole chuck beef roast, cut in half
  • 1 onion, chopped
  • 1 tbs vegetable oil
  • 1½ cups beef stock
  • 2 tbs apple cider vinegar
  • 2 tbs tomato paste
  • 1 x 420g can crushed tomatoes
  • 2 tspn Italian herb blend
  • 2 cloves crushed garlic
  • 2 carrots, roughly chopped
  • 2 tbs corn flour
  • 2 tbs cup water
  • ½ cup black olives, folded through at the end
  • ½ cup fresh basil leaves to serve
  • Salt and pepper
  • 2 x 500g ricotta and spinach gnocchi
  • 1½ cup shaved parmesan


  • Prep Time: 15 minutes
    Cook Time: 60 minutes
    Makes 6 pies
  • Step 1Select BROWN/SAUTE, adjust TIME to 8 minutes. Press START/STOP.
  • Step 2Once heated, add oil and sauté onion for 2 minutes. Add beef and brown on all sides. Press STOP.
  • Step 3Add stock, vinegar, tomato paste, tomatoes, Italian herbs, garlic and carrots, stir to combine. Secure the lid. Select MEAT/POULTRY, set pressure to HIGH, and adjust time to 45 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
  • Step 4Once cooking is complete and the pressure is released, leave unit on the KEEP WARM mode, remove beef and place in bowl. Using two forks, shred beef.
  • Step 5Combine corn flour and water, add to crockpot, stir occasionally. Fold through olives, beef and basil, cook for 5 minutes. Season to taste.
  • Step 6Cook gnocchi according to packet instructions.
  • Step 7Fold beef through the gnocchi, garnish with parmesan and basil.
  • Crock-Pot® Express Easy Release Oval Multi-Cooker – CPE500 Recipe

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