Italian Braised Beef Short Ribs with Gnocchi

Total Time: up to 6 hours | Makes 4 servings


1 medium onion, thinly sliced

1/4 cup sun-dried tomato spread (from Produce)

1 (1.3-oz) packet Parma Rosa (or pesto) sauce mix, divided

1 teaspoon Spice Islands Dried Italian Herb Seasoning

2 lb beef chuck short ribs

2 cups Swanson Beef Broth, divided

1 (24-oz) jar Bertolli Tomato and Basil Pasta Sauce, divided

1 (16-oz) package gnocchi pasta

1/4 teaspoon pepper


  1. Slice onion. Combine tomato spread, 1 teaspoon sauce mix, and Italian seasoning; coat ribs with tomato mixture (wash hands).
  2. Place ribs in slow cooker with onions, one-half of the broth, and one-half of the pasta sauce; cook on HIGH for 4–6 hours (or LOW for 6–8 hours) or until meat is tender.
  3. Skim any excess fat from meat mixture. Whisk remaining broth, pasta sauce, and sauce mix until blended; add to slow cooker. Stir in gnocchi and pepper; cook 8–10 minutes or until pasta is tender. Serve.

CALORIES (per1/4 recipe) 600kcal; FAT 21g; SAT FAT 7g; TRANS FAT 0g; CHOL 80mg; SODIUM 1980mg; CARB 69g; FIBER 7g; SUGARS 17g; PROTEIN 36g; VIT A 25%; VIT C 15%; CALC 15%; IRON 50%