Crockpot Boursin Kielbasa Tuscan Gnocchi: Dump-and-Go Comfort Tips, FAQ & printable recipe

Tips for success

For a thicker sauce, remove the lid for the last 30 minutes of cooking to let some liquid evaporate. If you prefer a thinner sauce, add an extra 1/2 cup of broth at the beginning.

To get caramelized edges on the kielbasa, you can sear the medallions in a skillet before adding them to the slow cooker, but this is optional—the slow cooker will still produce delicious results.

Make sure the gnocchi are fully submerged in the liquid as much as possible; if they stick out, they may dry out. You can gently press them down with a spoon after adding the broth.

If using a larger slow cooker, the cooking time may be shorter because there is more surface area. Always check the gnocchi at the minimum time to avoid overcooking.

Variations

• Spicy Andouille: Replace the smoked kielbasa with andouille sausage for a spicier, smoky flavor. Reduce the broth to 1 cup and add a pinch of red pepper flakes. The andouille will release more fat, so the sauce may be richer.
• Chicken and Spinach: Use 1.5 pounds of boneless, skinless chicken thighs, cut into chunks, instead of kielbasa. Add 2 cups of fresh spinach in the last 30 minutes of cooking. The chicken needs to reach 165°F (74°C).
• Mushroom Medley: Swap the kielbasa for 1.5 pounds of sliced cremini and shiitake mushrooms. Sauté the mushrooms in butter before adding to the slow cooker to deepen their flavor. Use vegetable broth instead of chicken broth.
• Pesto Twist: Add 1/4 cup of basil pesto along with the broth for an extra herby flavor. Reduce the Boursin to a half wheel and omit the fontina, or keep the fontina for extra cheesiness. The pesto adds a vibrant green color and nutty taste.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Add a splash of broth when reheating to restore the creamy texture.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 30-second intervals, stirring between, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of broth or water to loosen it. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until heated through.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low for 4 hours.

Add 15 minutes to the cooking time if starting from cold. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 2 days before reheating.

Serving ideas

Serve this dish straight from the slow cooker for a casual family dinner, or plate it on white porcelain for a more elegant presentation.

The creamy sauce and tender gnocchi pair well with a simple green salad dressed with lemon vinaigrette to cut the richness. Crusty bread is essential for sopping up every last bit of the sauce.

For a heartier meal, serve over cooked pasta or polenta. The dish is also delicious with a sprinkle of fresh parsley or basil on top, though the video does not include these garnishes. Keep the focus on the creamy, savory flavors. Leftovers can be turned into a baked pasta by topping with breadcrumbs and broiling until golden.

Frequently asked questions

Recipe card

Crockpot Boursin Kielbasa Tuscan Gnocchi: Dump-and-Go Comfort

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa, sliced diagonally into medallions
• 16 oz potato gnocchi
• 1/2 cup sun-dried tomatoes, julienned
• 1 1/2 cups chicken broth
• 1 wheel garlic and fine herbs Boursin cheese
• 1 cup shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

38 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.