Slow Cooker Italian Beef Gnocchi

Ingredients

• 500 g diced casserole beef
• 400 g potato gnocchi
• 2 carrots (Finely diced)
• 1 stick celery (Finely diced)
• 1 onion (Finely diced)
• 2 beef stock pots or cubes (Use pots or cubes)
• 400 g chopped tomatoes (1 tin)
• 1 tbsp garlic granules
• 1 tbsp dried Italian mixed herbs
• 30 g Parmesan (Finely grated)
• 0.5 tsp chilli flakes (Optional)
• salt (A hefty pinch, plus more to taste)
• black pepper (A hefty pinch, plus more to taste)
• water (Fill the empty tomato can to the top)

Steps

1. 1

   Put the diced casserole beef, carrots, celery, onion, beef stock pots or cubes, chopped tomatoes, garlic granules, dried Italian mixed herbs, and optional chilli flakes into the slow cooker. Leave out the gnocchi and Parmesan for now.

2. 2

   Add a hefty pinch of salt and black pepper. Fill the empty tomato can to the top with water and pour it into the slow cooker.

3. 3

   Mix everything together well. Cover and cook on high for 4 hours, or on low for 6–8 hours.

4. 4

   About 30 minutes before serving, add the gnocchi. If the slow cooker has been on low, turn it to high. Replace the lid and cook until the gnocchi is tender.

5. 5

   Stir the finely grated Parmesan through the slow cooker mixture. Taste and adjust the seasoning, then serve.

Notes

The post states 535 calories and 27.6 g protein per serving. The slow-cooker duration for the high setting is stated as 4 hours; gnocchi is added about 30 minutes before eating.

Nutrition per serving

• main
• dinner
• slow-cooker
• comfort-food
• autumn
• high-protein