Crockpot Mozzarella Meatball Tuscan Gnocchi: Dump and Forget

This Crockpot Mozzarella Meatball Tuscan Gnocchi is the ultimate dump-and-forget dinner. Juicy beef meatballs, pillowy gnocchi, and sun-dried tomatoes simmer in a rich, creamy mozzarella sauce.

Just layer everything in the slow cooker, set it, and walk away. The result is a comforting, hearty meal that tastes like it took hours of hands-on work—but it's almost entirely hands-off.

Slow cooker pasta bakes are a weeknight lifesaver, and this one is pure comfort. Tender meatballs, soft gnocchi, and tangy sun-dried tomatoes are enveloped in a velvety cream cheese and mozzarella sauce. The best part?

There's no boiling pasta, no browning meat, and no stirring. Simply layer the ingredients, cover, and let the slow cooker work its magic. This dish is perfect for busy evenings when you want a satisfying, homemade dinner without the fuss.

Ingredients

Why this recipe works

The slow cooker gently simmers the meatballs and gnocchi together, allowing the flavors to meld and the sauce to become rich and creamy. Cooking on low heat ensures the meatballs stay juicy and the gnocchi remain tender without turning mushy. The cream cheese and mozzarella melt into a luscious sauce that coats every ingredient, creating a cohesive and indulgent dish.

Layering the ingredients without stirring initially allows the meatballs to cook evenly and the gnocchi to absorb the broth without breaking down.

The cream cheese block melts slowly, creating a silky sauce as it combines with the broth and cheese. This method is foolproof and requires minimal effort, making it ideal for busy cooks who want a delicious, homemade meal with minimal cleanup.

Notes and substitutions

Choose high-quality beef meatballs, either homemade or store-bought, for the best flavor. Italian-style meatballs with herbs and garlic add extra depth.

If using frozen meatballs, there's no need to thaw—just add them directly to the slow cooker. For a lighter version, substitute ground turkey meatballs, but note that they may cook faster, so check for doneness earlier.

Potato gnocchi are delicate, so handle them gently. Look for shelf-stable or refrigerated gnocchi; both work well. Sun-dried tomatoes packed in oil add richness and a slight tang; drain them before using to avoid excess oil. Whole-milk mozzarella melts beautifully; avoid pre-shredded varieties that may contain anti-caking agents, which can affect melting.

• homestyle Italian beef meatballs: Frozen meatballs (thawed) or homemade meatballs; for a lighter option, use ground turkey meatballs.
• potato gnocchi: Cauliflower gnocchi for a lower-carb version, or use frozen gnocchi directly without thawing.
• chicken broth: Vegetable broth to make the dish vegetarian (use vegetarian meatballs).
• sun-dried tomatoes in oil: Sun-dried tomatoes not in oil: rehydrate in hot water for 10 minutes before adding.

Equipment

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