Crockpot Boursin Meatball Tuscan Gnocchi: Dump and Forget Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready. If using frozen meatballs, there is no need to thaw them. The gnocchi can be used straight from the package; do not pre-cook them.

For the sun-dried tomatoes, if they are packed in oil, drain them slightly before adding. Have the Boursin wheel at room temperature if possible for easier placement, though it is not necessary. Set out your slow cooker and confirm it is clean and dry.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the beef meatballs in an even layer at the bottom of a 6-quart slow cooker. Add the potato gnocchi and julienned sun-dried tomatoes over the meatballs. Pour the chicken cream broth over everything, ensuring the liquid spreads evenly.
   Look for All ingredients are in the slow cooker, with meatballs forming the base.
   Tip If using frozen meatballs, there is no need to thaw them first.
2. 2Add the Cheeses
   Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Sprinkle the shredded Italian fontina cheese evenly over the top.
   Look for The Boursin wheel sits in the middle, with fontina covering the surface.
   Tip Do not stir; the cheeses will melt and blend during cooking.

At the end of this phase, you should have a neat layer of meatballs at the bottom, topped with gnocchi and sun-dried tomatoes, with the broth evenly distributed.

The Boursin wheel should be centered, and the fontina scattered over the top. The slow cooker should look colorful and inviting, with the cheese waiting to melt into a golden crust.

Slow Cook to Perfection

3. 3Slow Cook Until Bubbling
   Cover the slow cooker and cook on low for 4 hours, or until the meatballs are cooked through and the gnocchi are tender. Do not open the lid during cooking to maintain heat and moisture.
   Look for The sauce is bubbling gently and the cheese is fully melted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If your slow cooker runs hot, check at 3.5 hours to avoid overcooking the gnocchi.
4. 4Verify Meatball Doneness
   After 4 hours, check that the meatballs have reached an internal temperature of 160°F (71°C) using an instant-read thermometer. The gnocchi should be tender and the sauce creamy.
   Look for The meatballs are fully cooked and the sauce has thickened slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the meatballs are not yet at temperature, cook for an additional 30 minutes and check again.

After 4 hours, the slow cooker should be bubbling gently around the edges. The cheese will have melted into a creamy sauce, and the aroma of garlic, herbs, and tomatoes will fill the kitchen. The meatballs should be tender and the gnocchi soft. The sauce should be thick enough to coat a spoon but still pourable.

Stir and Serve

5. 5Stir and Serve
   Gently stir the mixture to combine the melted cheeses into a creamy sauce. Serve immediately, spooning the meatballs and gnocchi onto plates or bowls with extra sauce.
   Look for The sauce is smooth and coats the gnocchi and meatballs.
   Tip For a prettier presentation, use a slotted spoon to serve and then drizzle extra sauce on top.

Once stirred, the sauce should be uniform and creamy, with the Boursin and fontina fully incorporated. The meatballs and gnocchi should be coated in a rich, glossy sauce. When served, the dish should look hearty and comforting, with steam rising and the cheese stretching slightly as you spoon it out.

Common mistakes

One common mistake is lifting the lid too often to check on the dish, which releases heat and extends cooking time. Another is using pre-cooked gnocchi that can turn mushy; always use raw, shelf-stable gnocchi.

Adding too much broth can make the sauce watery; stick to the recommended amount. Also, avoid stirring during cooking, as that can break up the meatballs and make the sauce cloudy. Finally, ensure the meatballs are fully submerged in the liquid to cook evenly.

How to tell it’s done

The dish is done when the meatballs are cooked through and have reached an internal temperature of 160°F (71°C). The gnocchi should be tender but not mushy, easily pierced with a fork. The cheese should be fully melted and the sauce should be creamy and slightly thickened.

If the mixture looks too thin, let it cook uncovered for an additional 15–20 minutes to reduce. If the gnocchi are too soft, they are overcooked; future batches can be added later in the cooking time.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest