Crockpot Parmesan Kielbasa Tuscan Gnocchi: Creamy, Cheesy, Effortless Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and all the ingredients measured and ready. Slice the kielbasa into 1/2-inch medallions, julienne the sun-dried tomatoes if not already cut, and grate the Parmesan cheese.

There's no need to pre-cook the gnocchi or preheat anything—everything goes into the slow cooker as is. If you're using shelf-stable gnocchi, they will cook perfectly in the sauce. For the creamiest result, use full-fat heavy cream and freshly grated Parmesan.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the sliced kielbasa in the bottom of a 6-quart slow cooker. Add the potato gnocchi and sun-dried tomatoes over the kielbasa. Pour the chicken broth and heavy cream over everything, making sure the liquids reach the bottom. Do not stir.
   Look for The ingredients should be layered in the order they were added, with the kielbasa on the bottom.
   Tip If using shelf-stable gnocchi, no need to pre-cook; it will cook in the sauce.
2. 2Top with Cheeses
   Sprinkle the shredded Italian cheese blend evenly over the top of the mixture. Then sprinkle the grated Parmigiano-Reggiano over the top. Do not stir the cheese in; let it melt and form a golden crust.
   Look for The cheeses should completely cover the top layer of the ingredients.
   Tip Resist the urge to stir—this allows the cheese to melt into a creamy, bubbly topping.

At the end of this phase, the slow cooker should contain distinct layers: kielbasa on the bottom, gnocchi and sun-dried tomatoes in the middle, and a generous blanket of cheese on top.

The liquids should be visible around the edges, but the cheese should completely cover the surface. The aroma is fresh and savory, with hints of garlic and herbs from the cheese blend. Do not stir.

Slow-Cook to Bubbling

3. 3Slow-Cook Until Bubbling
   Cover the slow cooker with the lid and cook on low for 4 hours or on high for 2 hours, until the gnocchi are tender and the sauce is bubbling around the edges. The cheese should be melted and lightly golden.
   Look for The sauce should be thick and creamy, and the gnocchi should be pillowy soft when pierced with a fork.
   Tip If the sauce seems too thin after 4 hours, remove the lid and cook on high for 15-20 minutes to reduce.

After 4 hours on low, the top should be bubbling gently around the edges, and the cheese should be melted and lightly browned in spots. The kitchen will smell richly of garlic, herbs, and smoked sausage. The gnocchi should be tender and the sauce thickened. If the top is not yet golden, continue cooking for another 15-20 minutes.

Stir and Serve

4. 4Stir and Serve
   Once the gnocchi are tender, gently stir the mixture to combine the melted cheese into the sauce. Taste and adjust seasoning with salt and pepper if needed. Serve hot directly from the slow cooker or transfer to a serving dish.
   Look for The sauce should be creamy and coat the gnocchi and kielbasa evenly.
   Tip For a richer flavor, let the dish rest for 5 minutes before serving to allow the sauce to thicken further.

Once stirred, the sauce should be creamy and coat the gnocchi and kielbasa evenly. The gnocchi should be pillowy and hold their shape, and the kielbasa slices should be glossy with sauce. The dish should look like a rustic Tuscan pasta bake, with bits of sun-dried tomato and melted cheese throughout. Serve immediately for the best texture.

Common mistakes

One common mistake is stirring the ingredients too early, which can break up the gnocchi and prevent the cheese from forming a nice crust. Another is overcooking—gnocchi can become mushy if left in the slow cooker too long, so stick to the recommended times.

Also, be sure not to add extra liquid; the gnocchi release some starch as they cook, which helps thicken the sauce. If using frozen gnocchi, reduce the cooking time slightly, as they can cook faster.

How to tell it’s done

The dish is done when the gnocchi are tender and easily pierced with a fork, and the sauce is bubbling around the edges. The cheese should be fully melted and lightly golden on top.

To check, gently press a gnocchi with a spoon—it should give slightly but not be mushy. The sauce should coat the back of a spoon, and the kielbasa should be heated through. If the sauce looks too thin, let it cook uncovered for an additional 15-20 minutes on high.