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

Tips for success

For the best texture, use gnocchi that are not too dense; the light, pillowy ones work best in the slow cooker.

If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it in during the last 20 minutes of cooking. This will help thicken the sauce without altering the flavor.

To make the dish even more flavorful, consider adding a splash of white wine to the sausage while browning, or a sprinkle of red pepper flakes for heat.

Fresh basil or parsley stirred in just before serving adds a bright, fresh note that balances the richness. Remember to taste and adjust seasoning, as the cheeses and sausage can vary in saltiness.

Variations

• Spicy Arrabbiata Twist: Use hot Italian sausage and add 1/2 teaspoon red pepper flakes with the tomatoes. Swap the heavy cream for a splash of vodka and use marinara sauce instead of broth for a spicy, tomato-forward sauce.
• Vegetarian Option: Replace the sausage with 1 1/2 cups of sliced cremini mushrooms and use vegetable broth. Add a can of drained cannellini beans for extra protein. The mushrooms provide a savory, meaty texture that complements the creamy sauce.
• Chicken and Spinach: Substitute the Italian sausage with 1 pound of cooked, shredded chicken. Add 2 cups of fresh spinach during the last 30 minutes of cooking. The spinach wilts into the sauce, adding color and nutrients.
• Cajun Style: Season the sausage with 1 teaspoon of Cajun seasoning while browning. Use andouille sausage instead of Italian sausage, and add diced bell peppers and onions for a Louisiana-inspired flavor. Reduce the cream to 1/4 cup and add a splash of hot sauce.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of broth or cream to restore the creamy sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring often, until hot. Add a splash of broth or milk to loosen the sauce if needed.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of broth or cream when reheating to restore its creamy consistency. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through.

This dish can be assembled ahead of time up to a day in advance. Brown the sausage, layer all ingredients in the slow cooker insert, and refrigerate overnight.

In the morning, simply place the insert in the slow cooker and cook on low as directed. You may need to add a few extra minutes of cooking time if starting from cold.

Serving ideas

Serve this creamy gnocchi as a main course with a simple green salad dressed in lemon vinaigrette to cut through the richness. Crusty bread or garlic bread is perfect for sopping up the extra sauce. For a heartier meal, pair it with roasted vegetables or a side of sautéed spinach.

For a more elegant presentation, spoon the gnocchi into shallow bowls and top with a sprinkle of fresh parsley and a drizzle of extra-virgin olive oil.

A few extra sun-dried tomatoes on top add color and flavor. This dish is satisfying enough to stand alone, but it also pairs well with a light Italian red wine.

Frequently asked questions

Recipe card

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

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb browned sweet Italian pork sausage crumbles
• 1 lb potato gnocchi
• 1/2 cup julienned sun-dried tomatoes
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 wheel garlic-and-fine-herbs Boursin cheese
• 1 1/2 cups shredded Italian fontina cheese

Instructions

1. 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.
2. 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.
3. Place the wheel of Boursin cheese in the center of the mixture, then scatter the shredded fontina over the top. Do not stir.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

45 g

Fat

32 g

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