2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 pounds bone-in beef short ribs
2 celery ribs, diced
2 carrots, peeled and diced
1 onion, diced
1 6-ounce can tomato paste
1 ½ cups dry red wine
2 cups beef broth
4-6 fresh sage leaves
2 bay leaves
1 1-pound) package gnocchi
Heat the olive oil in a large skillet over medium-high heat.
Season the short ribs with salt and pepper. Add them to the skillet and cook until they're browned on all sides, about 10 minutes total.
Transfer the browned short ribs to the slow cooker, and add the celery, carrots, onion, tomato paste, wine, broth, sage and bay leaves.
Cover and cook on high for 8 hours. The meat will be falling off the bone. Use a fork to pull the meat from the bones. Discard the bones.
Add the gnocchi to the pot, stir to coat and add the water. Cover again, and cook for 30 to 60 minutes more, until the gnocchi is tender.
Serve hot.