Braised Brisket Gnocchi

If you ask me, gnocchi is one of the best ways to stretch leftover brisket.

This comforting dish takes tender braised beef and turns it into a rich, tomato-based sauce that clings to pillowy potato dumplings. The brisket slowly breaks down into bite-sized pieces that soak up all the herbs and garlic.

It’s simmered with tomatoes, oregano, and a touch of red wine vinegar for some brightness. Freshly grated Parmesan and peppery arugula finish things off right before serving.

It’s a hearty weeknight dinner that feels a bit fancy but comes together in one pot.

What Kind of Beef Brisket Should I Use?

For this recipe, you’ll want to grab a nice piece of beef brisket from your butcher or the meat counter at your grocery store. Both flat cut and point cut brisket will work here, though the point cut tends to be a bit fattier and will give you more tender, juicy results after the long cooking time. Don’t stress too much about finding a massive piece – since you’re cutting it into chunks anyway, even a smaller brisket or a partial cut will do the job perfectly. Just make sure to trim off any really thick layers of fat on the outside, but leave some marbling in there since that’s what’s going to break down and make your brisket melt-in-your-mouth tender.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Beef brisket: If brisket isn’t available, try using beef chuck, short ribs, or even lamb shoulder. These cuts also benefit from slow cooking and will give you that tender, fall-apart texture. Just keep the cooking time the same.
• Fresh gnocchi: Dried gnocchi works just fine – follow the package directions for cooking. You could also swap in pasta like rigatoni or penne if gnocchi isn’t your thing.
• Red wine vinegar: White wine vinegar or balsamic vinegar can step in here. Balsamic will add a slightly sweeter note, so start with 2 teaspoons and adjust to taste.
• Fresh rocket: Baby spinach, arugula, or even fresh basil leaves make great substitutes. Stir them in at the end just like you would with rocket.
• Parmesan: Pecorino Romano or Grana Padano are solid alternatives that bring similar salty, nutty flavors to the dish.
• Dried herbs: If you have fresh herbs on hand, use about 1 tablespoon each of fresh oregano and basil instead of the dried versions. Add them toward the end of cooking for the best flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making brisket gnocchi is not browning the beef chunks properly before adding them to the slow cooker – you want a deep, caramelized crust on all sides, which adds tons of flavor to the final dish. Another common error is shredding the brisket too early or too roughly, so wait until it’s fully tender and falls apart easily with two forks, which ensures those perfect, melt-in-your-mouth strands. Don’t add the gnocchi directly to the slow cooker or it’ll turn mushy and fall apart – always cook it separately according to the package directions and fold it in gently at the end. Finally, resist the urge to skip the red wine vinegar, as that little bit of acidity cuts through the richness of the beef and balances out the entire dish.

What to Serve With Brisket Gnocchi?

This hearty brisket gnocchi is pretty filling on its own, but I love serving it with some crusty garlic bread on the side for soaking up all that rich tomato sauce. A simple arugula salad (or mixed greens) with a light lemon vinaigrette helps cut through the richness of the dish and adds a nice fresh contrast. If you want to make it more of a spread, roasted vegetables like zucchini, bell peppers, or green beans work great alongside it. You could also serve it family-style in a big bowl with extra parmesan and fresh basil on top, letting everyone dig in and help themselves.

Storage Instructions

Store: Keep your brisket gnocchi in an airtight container in the fridge for up to 3 days. I like to store the brisket sauce separately from the gnocchi if possible, as the gnocchi can get a bit mushy when sitting in sauce for too long. Add fresh rocket and parmesan right before serving for the best taste.

Freeze: The brisket sauce freezes really well on its own for up to 3 months. I wouldn’t recommend freezing the gnocchi though, as it tends to fall apart when thawed. Just freeze the sauce in portions, then cook fresh gnocchi when you’re ready to eat.

Reheat: Warm the brisket sauce in a pan over medium heat, adding a splash of water or stock if it’s gotten too thick. If you’ve stored the gnocchi separately, toss it in with the warm sauce for a minute or two. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 110-120 g
• Fat: 95-110 g
• Carbohydrates: 195-210 g

Ingredients

For the brisket:

• 1.1 lb beef brisket (cut into 1-inch chunks to ensure even braising)
• 2 tbsp olive oil (I prefer Bertolli Extra Virgin for searing)
• 14.1 oz tomatoes
• 0.5 beef bouillon cube (I use Knorr for a more robust savory base)
• 1.5 tsp oregano
• 1.5 tsp basil
• 0.33 tsp chili flakes
• 1.5 tbsp red wine vinegar
• 1 tbsp tomato paste (adds a deep umami richness to the sauce)
• 3 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 0.5 tsp granulated sugar

For the gnocchi and assembly:

• 1.1 lb gnocchi (I like De Cecco for the best pillowy texture)
• 2.2 oz parmesan (freshly grated for better melting and flavor)
• 1 handful arugula

Step 1: Sear the Beef and Build the Braising Base

• 1.1 lb beef brisket, cut into 1-inch chunks
• 2 tbsp olive oil

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Working in batches if needed, sear the beef brisket chunks on all sides until deeply browned, about 8-10 minutes total—this caramelization creates the foundation of flavor for the entire dish.

While the beef sears, combine the tomato paste, minced garlic, and Worcestershire sauce in a small bowl to create an aromatic paste that will intensify the sauce’s umami depth.

Step 2: Build the Braising Liquid in the Slow Cooker

• 14.1 oz tomatoes
• 1.5 tsp oregano
• 1.5 tsp basil
• 0.33 tsp chili flakes
• 1.5 tbsp red wine vinegar
• 1 tbsp tomato paste
• 3 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 0.5 beef bouillon cube
• 0.5 tsp granulated sugar

In your slow cooker, combine the tomatoes, oregano, basil, chili flakes, red wine vinegar, tomato paste mixture from Step 1, beef bouillon cube, and granulated sugar.

Stir well to dissolve the bouillon cube and distribute all flavors evenly.

This aromatic base creates a rich, complex sauce that will braise the beef to tender perfection over the long, slow cooking period.

Step 3: Braise the Beef Low and Slow

• seared beef from Step 1
• braising liquid from Step 2

Transfer the seared beef chunks from Step 1 into the slow cooker with the braising liquid from Step 2, stirring gently to coat all pieces evenly.

Cover and cook on low for 8-10 hours, until the beef is fork-tender and falls apart easily.

I like to stir the mixture about halfway through cooking to ensure even braising, and I find that 8-9 hours typically gives the best texture—just tender enough without becoming stringy.

Step 4: Cook the Gnocchi and Shred the Beef

• 1.1 lb gnocchi
• braised beef and sauce from Step 3

About 30 minutes before the beef finishes cooking, bring a large pot of salted water to a boil.

Add the gnocchi and cook according to package directions until they float to the surface and cook for 1-2 minutes longer, then drain gently and set aside.

Once the beef is tender, remove it from the slow cooker using a slotted spoon and shred it with two forks directly into the braising sauce, breaking apart any large chunks.

The shredded texture will distribute the meat throughout the dish and allow it to absorb the rich sauce flavors.

Step 5: Combine and Finish with Cheese and Greens

• cooked gnocchi from Step 4
• shredded beef mixture from Step 4
• 2.2 oz parmesan, freshly grated
• 1 handful arugula

Add the cooked gnocchi from Step 4 to the slow cooker with the shredded beef and sauce, folding gently to combine without breaking the delicate gnocchi.

Taste and adjust seasonings as needed.

Divide among serving bowls and top each portion with freshly grated parmesan cheese and a generous handful of fresh arugula.

The warm gnocchi will wilt the arugula slightly while the parmesan melts into the sauce, creating a bright finish that cuts through the richness of the braised beef.

Braised Brisket Gnocchi

Delicious Braised Brisket Gnocchi recipe with step-by-step instructions.

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Prep Time 3 hours hrs

Cook Time 6 hours hrs 10 minutes mins

Total Time 9 hours hrs 12 minutes mins

Servings 4 servings

Calories 2300 kcal

Ingredients

  

For the brisket

• 1.1 lb beef brisket (cut into 1-inch chunks to ensure even braising)
• 2 tbsp olive oil (I prefer Bertolli Extra Virgin for searing)
• 14.1 oz tomatoes
• 0.5 beef bouillon cube (I use Knorr for a more robust savory base)
• 1.5 tsp oregano
• 1.5 tsp basil
• 0.33 tsp chili flakes
• 1.5 tbsp red wine vinegar
• 1 tbsp tomato paste (adds a deep umami richness to the sauce)
• 3 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 0.5 tsp granulated sugar

For the gnocchi and assembly

• 1.1 lb gnocchi (I like De Cecco for the best pillowy texture)
• 2.2 oz parmesan (freshly grated for better melting and flavor)
• 1 handful arugula

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the beef brisket chunks on all sides until deeply browned, about 8-10 minutes total—this caramelization creates the foundation of flavor for the entire dish. While the beef sears, combine the tomato paste, minced garlic, and Worcestershire sauce in a small bowl to create an aromatic paste that will intensify the sauce's umami depth.
• In your slow cooker, combine the tomatoes, oregano, basil, chili flakes, red wine vinegar, tomato paste mixture from Step 1, beef bouillon cube, and granulated sugar. Stir well to dissolve the bouillon cube and distribute all flavors evenly. This aromatic base creates a rich, complex sauce that will braise the beef to tender perfection over the long, slow cooking period.
• Transfer the seared beef chunks from Step 1 into the slow cooker with the braising liquid from Step 2, stirring gently to coat all pieces evenly. Cover and cook on low for 8-10 hours, until the beef is fork-tender and falls apart easily. I like to stir the mixture about halfway through cooking to ensure even braising, and I find that 8-9 hours typically gives the best texture—just tender enough without becoming stringy.
• About 30 minutes before the beef finishes cooking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the surface and cook for 1-2 minutes longer, then drain gently and set aside. Once the beef is tender, remove it from the slow cooker using a slotted spoon and shred it with two forks directly into the braising sauce, breaking apart any large chunks. The shredded texture will distribute the meat throughout the dish and allow it to absorb the rich sauce flavors.
• Add the cooked gnocchi from Step 4 to the slow cooker with the shredded beef and sauce, folding gently to combine without breaking the delicate gnocchi. Taste and adjust seasonings as needed. Divide among serving bowls and top each portion with freshly grated parmesan cheese and a generous handful of fresh arugula. The warm gnocchi will wilt the arugula slightly while the parmesan melts into the sauce, creating a bright finish that cuts through the richness of the braised beef.