Crockpot Boursin Pepperoni Sausage Tuscan Gnocchi Tips, FAQ & printable recipe

Tips for success

For the best texture, use gnocchi that are not pre-cooked; they will cook perfectly in the slow cooker. If you only have frozen gnocchi, add them directly from the freezer, but increase the cooking time by 30 minutes.

To prevent the sauce from becoming too thin, use a rich chicken cream broth or add a cornstarch slurry if needed.

This dish is incredibly versatile. You can swap the pepperoni for cooked bacon or ham, but note that the cooking time may vary.

For a vegetarian version, omit the meats and use vegetable broth. If you prefer a crisper top, transfer the cooked dish to a baking dish and broil for 2-3 minutes until bubbly and golden.

Variations

• Spicy Arrabbiata Twist: Add 1 teaspoon red pepper flakes and 1 tablespoon tomato paste to the broth for a spicy, tangy kick. Replace fontina with provolone for a sharper flavor. This variation adds a fiery depth that pairs well with the rich sausage.
• Mushroom & Spinach Version: Add 8 oz sliced mushrooms and 2 cups fresh spinach with the gnocchi. The mushrooms add an earthy texture, and the spinach wilts into the sauce. Increase the broth to 2 cups to accommodate the extra vegetables.
• Chicken & Pesto Variation: Swap Italian sausage for 1 lb boneless, skinless chicken thighs, cut into chunks. Add 1/4 cup basil pesto to the broth. Cook until chicken reaches 165°F. This version is lighter but still full of flavor.
• Vegetarian Delight: Omit the pepperoni and sausage. Use vegetable broth and add 1 can drained chickpeas for protein. Add extra sun-dried tomatoes and a handful of chopped artichoke hearts. Cook as directed; the chickpeas will soften and absorb the sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

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 covered skillet over low heat, stirring occasionally, until hot. Add a splash of broth or milk if needed to restore creaminess.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of chicken broth or milk when reheating to restore the creamy consistency. Reheat in the microwave or on the stovetop over low heat until warmed through.

This dish can be assembled up to 12 hours in advance. Layer all ingredients in the slow cooker insert, cover, and refrigerate. When ready to cook, place the insert in the slow cooker 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 Tuscan gnocchi hot, straight from the slow cooker, for the best experience. The cheese is stretchy and the sauce is creamy.

Pair it with a crisp green salad and crusty bread to soak up every bit of the sauce. A glass of Chianti or a light red wine complements the rich flavors beautifully.

For a family-style meal, bring the slow cooker to the table and let everyone serve themselves. Garnish with fresh basil or parsley if you have them, though the video does not include them.

This dish is satisfying on its own, but you can also serve it alongside roasted vegetables or a simple caprese salad for a complete Italian-inspired dinner.

Frequently asked questions

Recipe card

Crockpot Boursin Pepperoni Sausage Tuscan Gnocchi

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 4 oz thick-cut cup-and-char pepperoni slices
• 1 lb Italian sausage, casings removed
• 1 lb potato gnocchi
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 1/2 cups rich chicken cream broth
• 1 wheel garlic-and-fine-herbs Boursin cheese (5.2 oz)
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. Place the thick-cut pepperoni slices and the Italian sausage crumbles into the bottom of a 6-quart slow cooker. Break up the sausage with your hands or a spoon so it cooks evenly. Spread the meats in an even layer to ensure even cooking.
2. Add the potato gnocchi and julienned sun-dried tomatoes on top of the meats. Pour the rich chicken cream broth over everything. Do not stir yet; the layers will meld during cooking.
3. Place the wheel of garlic-and-fine-herbs Boursin cheese in the center of the slow cooker. Sprinkle the shredded fontina evenly over the top. Cover the slow cooker with the lid.
4. Set the slow cooker to low and cook for 4 hours. Do not lift the lid during cooking to keep the heat and steam inside. The mixture will bubble gently as it cooks.
5. After 4 hours, carefully remove the lid and stir the mixture gently to combine the melted cheeses and sauce. The gnocchi should be tender and the sausage fully cooked. If the sauce seems too thin, cook uncovered for 15 minutes to thicken.
6. If needed, cook uncovered for an additional 10-15 minutes on low to reach the desired consistency. The sauce should coat the back of a spoon. Ensure the internal temperature of the sausage reaches 160°F (71°C).
7. Spoon the bubbling hot gnocchi mixture onto plates or into bowls. Serve immediately while the cheese is still stretchy and the sauce is hot. Garnish with extra sun-dried tomatoes or fresh herbs if desired, though the video does not show any.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

680

Protein

29 g

Carbohydrates

45 g

Fat

41 g

Sugar

6 g

Sodium

1420 mg

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