Crockpot Boursin Meatball Tuscan Gnocchi: Dump and Forget Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider browning the meatballs in a skillet before adding them to the slow cooker. This step is optional but adds a nice crust and deeper savory notes. If you do this, reduce the cooking time by 30 minutes to avoid overcooking the meatballs.

To prevent the gnocchi from becoming too soft, you can add them halfway through the cooking time instead of at the beginning.

This is especially helpful if you prefer a firmer texture. Simply remove the lid, add the gnocchi, and continue cooking for the remaining time without stirring.

Variations

• Chicken and Spinach: Swap the meatballs for boneless, skinless chicken thighs cut into chunks. Add a cup of fresh spinach during the last 30 minutes of cooking for extra greens. Cook until the chicken reaches 165°F (74°C).
• Mushroom Medley: Add 8 oz of sliced cremini or baby bella mushrooms along with the meatballs. Sauté them first for more depth, or add them raw. The mushrooms will release moisture and add an earthy flavor to the sauce.
• Spicy Arrabbiata Twist: Stir in 1/2 teaspoon of red pepper flakes with the broth for a spicy kick. Use hot Italian sausage instead of meatballs for a spicier, more robust flavor. Adjust the heat to taste.
• Vegetarian Version: Replace the meatballs with plant-based meatballs or extra vegetables like zucchini and bell peppers. Use vegetable broth instead of chicken. Cook for the same time, checking that the plant-based meatballs are heated through.

Storage and make-ahead

Fridge

Leftovers keep in the refrigerator for up to 4 days in an airtight container. Reheat gently with a splash of broth or water to restore the creamy sauce.

Freezer

Freeze cooled leftovers 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 frequently, until hot and bubbly. Add a little broth or cream if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; when reheating, add a splash of chicken broth or water to loosen it.

Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally to prevent sticking.

This dish can be assembled up to 24 hours in advance. Layer all the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker base and cook on low for 4 hours. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this creamy gnocchi and meatball dish in shallow bowls, with a generous spoonful of the sauce.

A sprinkle of fresh parsley or basil adds a pop of color, though the video does not include it. Pair with a simple green salad and crusty bread to soak up every bit of the rich sauce.

For a heartier meal, serve over cooked pasta or polenta, though the dish is satisfying on its own. The creamy sauce also pairs well with roasted vegetables. If you have guests, plate individual servings on white dinner plates for a beautiful presentation, just like in the video.

Frequently asked questions

Recipe card

Crockpot Boursin Meatball Tuscan Gnocchi: Dump and Forget

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb homestyle Italian beef meatballs
• 1 lb potato gnocchi
• 1/2 cup sun-dried tomatoes, julienned
• 1 cup chicken cream broth
• 1 wheel garlic-and-fine-herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

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

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

45 g

Fat

42 g

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