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.