Crockpot Kielbasa Tuscan Gnocchi: Dump and Forget Step-by-step instructions

Before you start

Before starting, slice the kielbasa diagonally into 1/2-inch medallions so they cook evenly and look appealing. Measure out the gnocchi, sun-dried tomatoes, and broth. Have the ricotta and shredded provolone ready.

No need to pre-cook anything—just layer the ingredients in the slow cooker as directed. Make sure the slow cooker is clean and dry. This recipe requires almost no active time, but a little prep makes the layering effortless.

Instructions

Layer and Set

1. 1Layer the Base
   Place the sliced kielbasa medallions in the bottom of a 6-quart slow cooker. Spread them into an even layer. Add the potato gnocchi and julienned sun-dried tomatoes on top. Pour the chicken cream broth over everything, ensuring the gnocchi is mostly submerged.
   Look for The kielbasa forms a savory base; the gnocchi and tomatoes sit on top, partially covered by the broth.
   Tip Use a spatula to gently press the gnocchi down into the broth so it cooks evenly.
2. 2Add the Cheeses
   Spoon dollops of whole-milk ricotta over the top of the mixture. Sprinkle the shredded provolone evenly over the entire surface, covering the gnocchi and kielbasa completely.
   Look for The ricotta creates creamy pockets; the provolone blankets the top in a thick, cheesy layer.
   Tip Do not stir after adding the cheeses—they will melt and create a creamy sauce as the slow cooker works.

After layering, the slow cooker looks like a neat stack: kielbasa on the bottom, gnocchi and tomatoes on top, then broth and cheeses. The ricotta dollops and provolone blanket create a white, cheesy surface. Nothing is mixed yet—that's fine. The broth should be visible around the edges. At this point, the kielbasa is still raw-smelling but smoky, and the cheese is cold and firm.

Slow Cook and Transform

3. 3Slow Cook Until Bubbling
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the gnocchi is tender and the cheese is melted and bubbling. Do not lift the lid during the first 3 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The edges will bubble, the cheese will be fully melted, and the sauce will thicken slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using fresh gnocchi, check for doneness at the 2-hour mark on LOW, as it may cook faster.
4. 4Stir Gently and Check
   After the cooking time, gently stir the mixture to combine the melted cheese with the sauce. Check that the kielbasa is heated through and the gnocchi is soft and cooked. If the sauce seems thin, let it cook uncovered for 15–20 minutes to reduce slightly.
   Look for The sauce should coat the back of a spoon, and the gnocchi should be tender but not mushy.
   Tip Use a wooden spoon to stir gently to avoid breaking the gnocchi.

Midway through cooking, the kitchen fills with the aroma of smoked sausage and garlicky tomatoes. The cheese melts and begins to bubble along the sides. The gnocchi softens and absorbs the broth, puffing up.

The ricotta pockets become creamy and blend into the sauce. The kielbasa releases its juices, tinting the liquid golden. The surface should look moist and glossy, with visible bubbles around the edges.

Serve and Savor

5. 5Serve Hot
   Spoon the bubbling kielbasa Tuscan gnocchi onto a serving plate or into bowls. Serve immediately while hot, with extra grated provolone or a sprinkle of black pepper if desired.
   Look for The dish should be creamy, steaming, and the cheese should stretch when lifted.
   Tip For a nice presentation, use a large serving spoon to get a bit of everything in each scoop.

At the end, the dish is bubbling, with melted provolone forming a golden, slightly browned top. The sauce is creamy and coats the back of a spoon. The gnocchi are pillowy and tender, and the kielbasa is caramelized at the edges. The ricotta has mostly melted into the sauce, leaving creamy pockets. When you scoop into it, steam rises and the cheese stretches. It's ready to serve immediately.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is using fresh gnocchi and overcooking it, turning it into mush—check early if using fresh.

Adding too much broth can make the dish soupy; start with 2 cups and add more only if needed. Also, avoid stirring during the first few hours, as this can break the gnocchi and prevent the cheese from melting into a cohesive sauce.

How to tell it’s done

The dish is done when the gnocchi is tender and easily pierced with a fork, and the cheese is fully melted and bubbling around the edges. The kielbasa should be heated through (it's already cooked, but needs to reach 145°F / 63°C for food safety).

The sauce should be slightly thickened and creamy. If the sauce looks thin, cook uncovered for 15–20 minutes to reduce. Taste a gnocchi to ensure it's soft, not chewy or hard in the center.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest