Crockpot Boursin Kielbasa Tuscan Gnocchi: Dump-and-Go Comfort Step-by-step instructions

Before you start

Before starting, slice the kielbasa into diagonal medallions, about 1/2-inch thick. Julienne the sun-dried tomatoes if they are not already cut. Measure the broth and shred the fontina if it is not pre-shredded.

Have the Boursin wheel at room temperature for easier placement. The slow cooker should be clean and dry. No need to preheat it; the ingredients will come to temperature together.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sliced kielbasa medallions in the bottom of a 6-quart slow cooker. Add the potato gnocchi and julienned sun-dried tomatoes. Pour the chicken broth over everything. Nestle the wheel of Boursin cheese in the center and sprinkle the shredded fontina over the top.
   Look for The ingredients sit in distinct layers: sausage on the bottom, gnocchi and tomatoes above, cheese crowning the top.
   Tip Do not stir before cooking; the layers will meld as the slow cooker works.
2. 2Cover and Cook on Low
   Cover the slow cooker with its lid. Cook on low for 4 hours, or until the gnocchi are tender and the cheese is fully melted and bubbly. Do not lift the lid during the first 3 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for After 4 hours, the sauce is creamy and bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems thin, remove the lid and cook on high for 20–30 minutes to reduce.

The slow cooker is filled with distinct layers: kielbasa on the bottom, gnocchi and sun-dried tomatoes in the middle, and the Boursin wheel and fontina on top. As it cooks, the cheese begins to melt and the broth starts to bubble.

The kitchen fills with the aroma of garlic, herbs, and smoked sausage. After 4 hours on low, the cheese is fully melted and the sauce is bubbling at the edges.

Stir and Finish

3. 3Stir to Combine
   Once the cheese is melted and the gnocchi are tender, gently stir everything together with a wooden spoon. The sauce will become creamy as the Boursin and fontina blend with the broth. Let it rest for 3 minutes before slicing.
   Look for The sauce turns a pale golden color, and the cheese is completely incorporated.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Stir gently to avoid breaking the gnocchi.
4. 4Check the Gnocchi
   Taste a gnocchi to ensure it is cooked through: it should be tender with no raw flour taste. If they are still firm, cover and cook on high for 15 minutes more, then check again. Let it rest for 3 minutes before slicing.
   Look for The gnocchi are pillowy and soft, not dense in the center.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Fresh gnocchi cook faster than shelf-stable; adjust the time accordingly.

Stirring reveals a creamy, golden sauce with tender gnocchi and caramelized sausage edges. The Boursin and fontina have completely blended into the broth, creating a smooth, velvety texture. The gnocchi are soft and pillowy, and the sun-dried tomatoes have plumped up. The dish smells rich and savory, with a hint of tang from the tomatoes.

Serve

5. 5Serve Hot
   Spoon the bubbling kielbasa and gnocchi onto warm dinner plates. Serve immediately, making sure each plate gets plenty of the creamy sauce and some of the caramelized sausage. Let it rest for 3 minutes before slicing.
   Look for The sauce is thick and clings to the gnocchi and sausage.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Warm the plates in the oven or microwave for a few minutes so the dish stays hot longer.

The final dish is a bubbling, cheesy pot of comfort. When spooned onto plates, the sauce coats the gnocchi and sausage, and the cheese stretches slightly. The kielbasa has browned edges, and the sun-dried tomatoes add bright red flecks. The aroma is irresistible, and the first bite is creamy, savory, and satisfying.

Common mistakes

A common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is overcooking the gnocchi, making them mushy; check them at the 3.5-hour mark if using fresh gnocchi.

If the sauce is too thin, cook uncovered for 20 minutes to reduce. If it is too thick, add a splash of broth. Avoid stirring before the cheese melts, as this can break the gnocchi. Also, do not use frozen gnocchi, as they may turn gummy.

How to tell it’s done

The dish is done when the gnocchi are tender and the cheese is fully melted and bubbly. The sauce should be creamy and slightly thickened, clinging to the gnocchi and sausage.

The internal temperature of the kielbasa (if it was raw, but here it is smoked and fully cooked) should reach 145°F (63°C) if you choose to check, though it is already safe to eat. The gnocchi should offer no resistance when bitten, and the sauce should have no separate pools of broth.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest