Crockpot Kielbasa Tuscan Gnocchi: Dump and Forget Tips, FAQ & printable recipe

Tips for success

For extra depth of flavor, use sun-dried tomatoes packed in oil and include a little of the oil in the broth. The oil adds richness and helps the sauce cling to the gnocchi. If you want a spicier kick, add a pinch of red pepper flakes along with the other ingredients. The slow cooker mellows heat, so don't be shy with seasonings.

To get a slightly crispy top, after the cooking time, switch the slow cooker to HIGH and leave the lid off for 15–20 minutes. The exposed cheese will brown and crisp in spots, adding texture.

Alternatively, you can transfer the mixture to a baking dish and broil for 2–3 minutes until the top is golden and bubbly. Just make sure the dish is oven-safe.

Variations

• Chicken and Spinach: Swap the kielbasa for 1 1/2 pounds of boneless, skinless chicken thighs, cut into chunks. Add a handful of fresh spinach during the last 30 minutes of cooking. Cook until chicken reaches 165°F (74°C).
• Mushroom and Herb: Add 8 oz of sliced cremini mushrooms and 1 teaspoon of dried thyme with the other ingredients. Use a mix of provolone and mozzarella for a different cheese profile. The mushrooms add earthy depth.
• Spicy Sausage: Use hot or spicy smoked sausage instead of Polish kielbasa for a kick. Add 1/2 teaspoon of red pepper flakes and a pinch of smoked paprika. Serve with extra black pepper.
• Vegetarian Version: Skip the kielbasa and use 2 cups of vegetable broth with 1 can of drained chickpeas for protein. Add extra sun-dried tomatoes and a handful of chopped kale during the last 30 minutes. Cook until the gnocchi is tender.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; add a little broth when reheating.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in the microwave or on the stovetop with a splash of broth, stirring until hot and creamy. Avoid boiling to keep gnocchi tender.

Store 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 milk when reheating to loosen it.

Reheat gently in the microwave or on the stovetop over medium-low heat, stirring occasionally, until warmed through. Avoid boiling, as it can make the gnocchi mushy.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time if starting from cold. The kielbasa and gnocchi are forgiving, so this works well for busy days.

Serving ideas

Serve the kielbasa Tuscan gnocchi hot, straight from the slow cooker, with a side of crusty bread to soak up the creamy sauce. A simple green salad with a lemony vinaigrette balances the richness.

For a heartier meal, add roasted vegetables or a side of sautéed spinach. The dish is substantial enough to stand alone, but bread is always welcome.

For a pretty presentation, spoon the gnocchi onto a large platter and sprinkle with fresh parsley or basil, if desired. The creamy sauce and golden cheese make it visually appealing. Pair with a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc. This is comfort food at its best—warm, cheesy, and satisfying.

Frequently asked questions

Recipe card

Crockpot Kielbasa Tuscan Gnocchi: Dump and Forget

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb Polish smoked kielbasa, sliced diagonally into medallions
• 16 oz potato gnocchi
• 1/2 cup sun-dried tomatoes, julienned
• 2 cups chicken cream broth
• 1 cup whole-milk ricotta
• 1 1/2 cups shredded provolone cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

36 g

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