Italian Beef with Green Gnocchi

Steps

1. Prep the night before or morning of. Pat beef dry and place in slow cooker/casserole dish. Toss with Italian spices and 1 tsp salt. Prep onion and add to beef, along with garlic paste. Cover and set aside until ready to cook.
2. Cook in slow cooker. Add canned cherry tomatoes, sundried tomato paste and 1/2 cup water to beef. Cover and cook on low for 9-10 hours or until tender. Beef will easily pull apart when ready.
3. Cook in oven. Preheat oven to conventional 200°C. Add canned cherry tomatoes, sundried tomato paste and 2 cups water to beef. Cover and cook in oven for about 2 1/2 hours. Beef will easily pull apart when ready. Set aside to rest.
4. Cook gnocchi. Bring a pot of salted water to the boil. Prep broccoli. Cook gnocchi in pot of boiling water for about 3 minutes, or until tender and floating on the top. Drain and set aside. Return pot to medium heat with garlic, butter and a drizzle of olive oil. Cook for 1 minute, until fragrant. Add broccoli and cook for 2 minutes, until tender. Remove from heat and add cooked gnocchi and spinach. Season.
5. To finish. Remove beef from sauce and roughly pull using 2 forks. Fold back through sauce and season.
6. Serve Italian beef over gnocchi and top with grated Parmesan cheese.