Braised Brisket Gnocchi Goodness
One of my personal favorites! Tender pulled brisket and pillowy gnocchi tossed in a rich, savory sauce. Comfort food on another level! 🔥
An original Flavor Unfiltered Recipe
Ingredients
Brisket
- 1 (3–4 lb) brisket
- Olive oil
- 2 crushed garlic cloves
- 1 tsp onion powder
- 1½ tsp paprika
- ½ tsp smoked paprika
- Salt & coarse black pepper
- 1 Spanish onion, sliced
- 1 tomato, sliced
- 6 garlic cloves, sliced
- 2 Tbsp each BBQ, tomato & duck sauce
- 2 tsp soy sauce or coconut aminos
- 1 Tbsp orange juice
- ¾ cup chicken stock
Gnocchi
- 1 large pkg gnocchi
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, crushed
- 2 Tbsp frozen spinach
- 1½ Tbsp tomato paste
- ½ cup chicken stock
- 2 tsp soy sauce or coconut aminos
- ½ tsp each onion powder & paprika
- ¼ tsp coarse black pepper
- Pinch crushed red pepper
- Salt, to taste
- 1½–2 cups pulled brisket
- Brisket pan juices
- Oil
Directions
Brisket
- Mix together the oil, crushed garlic, and spices. Rub onto the brisket and massage well. Add to a 9 × 13-inch pan.
- Add the sliced onion, tomato, and sliced garlic on top of the meat.
- Mix the remaining sauce ingredients and pour over the brisket. Cover tightly and bake at 285°F for 6–7 hours.
- Shred the meat with two forks, toss it back into the pan juices, and mix well.
Gnocchi
- Cook the gnocchi according to the package instructions for about 3 minutes. Drain and set aside. Don't overcook!
- Sauté the onion until golden. Add the carrot and celery and cook until softened. Add the garlic and spinach.
- Add the tomato paste, stock, coconut aminos, spices, and some pan juices. Simmer briefly.
- Add the gnocchi and brisket. Toss until hot, saucy, and coated, adding more pan juices as needed.
