Crockpot Kielbasa Tuscan Gnocchi: Dump and Forget

This Crockpot kielbasa Tuscan gnocchi is the definition of set-it-and-forget-it comfort. Smoked sausage, pillowy gnocchi, and sun-dried tomatoes simmer in a creamy broth with ricotta and provolone until everything melds into a rich, satisfying one-pot meal.

Just layer the ingredients, cover, and let the slow cooker work its magic. Perfect for busy weeknights when you want a hearty dinner without standing over the stove.

Imagine coming home to the aroma of smoked kielbasa and garlicky sun-dried tomatoes in a creamy, cheesy sauce—that's what this slow cooker recipe delivers. With just a few pantry staples and about 10 minutes of prep, you can have a Tuscan-inspired pasta bake that tastes like it simmered all day.

The gnocchi turns tender, the kielbasa caramelizes at the edges, and the provolone melts into a golden crust. Serve it straight from the Crockpot for a no-fuss family dinner.

Ingredients

Why this recipe works

The slow cooker does all the work, turning simple ingredients into a cohesive, flavorful dish. The kielbasa releases its smoky juices, which infuse the broth and gnocchi as they cook.

The low, steady heat allows the flavors to meld without any stirring or watching, making this a true dump-and-forget meal. Plus, the gnocchi absorbs the broth and becomes pillowy-soft, while the cheeses melt into a luscious sauce.

Using smoked, fully cooked kielbasa means there's no need to brown it first, saving time and keeping the recipe ultra-simple. The combination of ricotta and provolone creates a creamy, slightly tangy sauce that clings to every gnocchi and sausage piece. And because everything cooks in one pot, cleanup is a breeze—just the slow cooker insert and a spoon.

Notes and substitutions

For the best texture, choose a good-quality potato gnocchi from the refrigerated or shelf-stable section. Avoid frozen gnocchi, which can become mushy in the slow cooker. Sun-dried tomatoes packed in oil add extra richness; drain them well before using. If you prefer a thinner sauce, use regular chicken broth instead of the cream version, and add a splash of cream at the end.

Provolone melts beautifully, but you can substitute mozzarella or fontina for a different flavor profile. Whole-milk ricotta is essential for creaminess; low-fat versions can turn watery.

If you don't have chicken cream broth, use regular chicken broth and stir in 1/2 cup of heavy cream during the last 30 minutes of cooking. This recipe is forgiving, so feel free to adjust the cheese quantities to your liking.

• chicken cream broth: Use regular chicken broth with 1/2 cup heavy cream stirred in, or use a store-bought creamy chicken soup base.
• whole-milk ricotta: Substitute with cottage cheese blended until smooth for a similar creamy texture.
• shredded provolone: Use shredded mozzarella or a mix of mozzarella and fontina for a milder or nuttier flavor.
• potato gnocchi: Use store-bought shelf-stable gnocchi; fresh gnocchi also works but may cook faster—check for doneness earlier.

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Serving spoon