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

Before you start

Before starting, brown the sausage in a skillet and drain excess fat. Measure out all other ingredients. No need to pre-cook the gnocchi or thaw if frozen. Have the slow cooker ready and plugged in.

This is a true dump-and-go recipe, so once everything is in the pot, you can walk away. Make sure to use a 6-quart slow cooker to fit all the ingredients comfortably.

Instructions

Prep and Layer

1. 1Brown the Sausage
   In a large skillet over medium-high heat, cook the Italian sausage crumbles until browned and cooked through, about 8 to 10 minutes. Break it into small pieces as it cooks. Drain any excess fat if desired. Transfer the browned sausage to the slow cooker.
   Look for The sausage is browned and no longer pink, with crispy edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip For extra flavor, deglaze the skillet with a splash of broth and add it to the slow cooker.
2. 2Add Gnocchi and Tomatoes
   Add the potato gnocchi and julienned sun-dried tomatoes to the slow cooker over the sausage. Pour in the chicken broth and heavy cream, gently stirring to combine everything.
   Look for The ingredients are evenly distributed in the broth and cream.
   Tip No need to thaw the gnocchi if using frozen; it will cook perfectly in the slow cooker.
3. 3Top with Cheeses
   Place the wheel of Boursin cheese in the center of the mixture, then scatter the shredded fontina over the top. Do not stir.
   Look for The cheeses sit on top, ready to melt into the sauce.
   Tip Leaving the cheeses on top helps create a creamy, even sauce as they melt.

At the end of this phase, the slow cooker contains layers of sausage, gnocchi, tomatoes, broth, cream, and cheeses.

The ingredients should be evenly distributed, with the cheese wheels and shredded fontina sitting on top. The broth should be visible around the edges. Everything looks fresh and ready to cook.

Slow Cook

4. 4Slow Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the gnocchi are tender and the sauce is bubbling and thickened. Avoid opening the lid during cooking to keep the heat steady.
   Look for The sauce is bubbling around the edges and the cheese is fully melted.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sauce seems too thin after 4 hours, cook uncovered for an additional 15-20 minutes.
5. 5Stir and Check Consistency
   After 4 hours, stir the mixture well to combine the melted cheeses into the sauce. The gnocchi should be soft and pillowy, and the sauce should coat the back of a spoon. If needed, adjust seasoning with salt and pepper.
   Look for The sauce is creamy and smooth, with no lumps of cheese.
   Tip Taste and add a pinch of red pepper flakes for a subtle kick.

After 4 hours, the sauce is bubbling and the cheese has melted into a creamy mixture. The gnocchi are tender and have absorbed some liquid. The aroma is rich and savory, with hints of garlic and herbs. The sausage is fully cooked and the dish is nearly ready to serve.

Finish and Serve

6. 6Serve Hot
   Spoon the creamy gnocchi and sausage mixture onto plates or into bowls. Serve immediately, garnished with extra sun-dried tomatoes or fresh herbs if desired.
   Look for The dish is steaming hot and the cheese is stretchy.
   Tip Pair with a side salad or crusty bread to soak up the delicious sauce.

Once stirred, the sauce is silky and coats the gnocchi and sausage evenly. The dish is steaming hot and the cheese is stretchy. Serve immediately, garnished with extra sun-dried tomatoes or fresh basil if desired. The final dish looks indulgent and inviting.

Common mistakes

One common mistake is lifting the lid frequently to check on the dish, which releases heat and extends cooking time. Another is using low-quality sausage that releases too much fat, making the dish greasy.

To avoid this, brown the sausage well and drain excess fat. Also, don't stir the cheese into the sauce too early; let it melt on top to create a smooth, even sauce. Finally, avoid overcooking the gnocchi, as they can turn mushy if cooked too long.

How to tell it’s done

The dish is done when the gnocchi are tender and have absorbed some of the sauce, and the sauce is bubbling and thickened. The internal temperature of the sausage should reach 160°F (71°C) to ensure it's fully cooked.

If the sauce seems too thin, remove the lid and cook on high for an additional 15-20 minutes to reduce. The gnocchi should be soft but not mushy, and the cheese should be fully melted and incorporated.

• Ground meat: 160°F (71°C) in the thickest part