1/4 cup sun-dried tomato spread (found in produce in a jar)
One 1.3 oz packet of Parma Rosa sauce mix (found with packaged sauces)
1 tsp. dried italian seasoning
One 24 oz jar arrabiatta or marinara sauce
One 14 oz can low sodium beef broth, divided
One 16 oz package gnocchi
1/4 tsp pepper
Combine tomato spread, 1 tsp. Parma Rosa sauce mix and Italian seasoning. Coat ribs with this mixture and place into slow cooker.
Add onions, half of broth and half of pasta sauce and pepper. Cook on high 4-6 hours, or on low 6-8 hours, or until meat it tender.
Skim fat from meat mixture. (I also like to trim the fat from the ribs.) Whisk remaining broth, pasta sauce and Parma Rosa sauce mix until blended. Add to slow cooker. Stir in gnocchi and cook another 10 minutes until pasta is tender.
NOTE- For two of us, I didn't think we needed the second half of the broth/sauce mix. Also, this dish is good even without the gnocchi. Instead of buying a jar of tomato spread, mix 4 Tbl. tomato paste and 4 Tbl. flour and whisk until smooth.
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