Crockpot Parmesan Kielbasa Tuscan Gnocchi: Creamy, Cheesy, Effortless Tips, FAQ & printable recipe

Tips for success

For the best texture, choose a sturdy potato gnocchi that won't disintegrate during slow cooking.

If you can find refrigerated gnocchi in the pasta aisle, that's ideal—they hold up better than some shelf-stable brands. When slicing the kielbasa, aim for uniform thickness so they heat evenly and look nice on the plate.

If you want a bit of heat, add a pinch of red pepper flakes with the other ingredients. For a more herbaceous flavor, sprinkle fresh basil or parsley on top just before serving.

To make the dish extra creamy, stir in a spoonful of mascarpone or cream cheese at the end. Leftovers can be refrigerated for up to three days and taste even better the next day.

Variations

• Chicken and Spinach: Swap the kielbasa for 2 cups of shredded rotisserie chicken and add 2 cups of fresh spinach during the last 15 minutes of cooking. The spinach will wilt into the sauce, adding color and nutrients.
• Spicy Sausage: Use hot Italian sausage (casings removed) instead of kielbasa. Brown the sausage in a skillet before adding to the slow cooker for extra flavor and a bit of heat. Reduce the salt in the dish, as sausage can be salty.
• Vegetarian Version: Omit the kielbasa and add an extra cup of gnocchi and a can of drained cannellini beans for protein. Use vegetable broth instead of chicken broth. The dish will be just as creamy and satisfying.
• Mushroom Medley: Add 8 oz of sliced cremini mushrooms along with the kielbasa. The mushrooms will soak up the creamy sauce and add an earthy depth. Sauté the mushrooms first to release their moisture and prevent a watery sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or microwave.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a tablespoon of broth or cream if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.

The gnocchi will absorb some liquid as they sit, so add a little extra broth or cream when reheating to bring back the creamy consistency.

This dish can be assembled ahead of time: layer all the ingredients in the slow cooker insert and refrigerate overnight.

When ready to cook, place the insert in the slow cooker and cook on low for 4 hours, adding about 15 minutes to the cooking time to account for the cold start. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 2 days before reheating.

Serving ideas

Serve this gnocchi straight from the slow cooker for a casual family dinner, or transfer to a platter for a more polished presentation. A simple green salad with a lemony vinaigrette is a perfect counterpoint to the rich, creamy sauce. Crusty bread is also great for sopping up every last bit of the sauce.

For a heartier meal, pair it with roasted vegetables or a side of sautéed spinach. The dish is quite substantial on its own, so you don't need much else. A glass of Pinot Grigio or a light red like Chianti would complement the smoky sausage and creamy sauce beautifully.

Frequently asked questions

Recipe card

Crockpot Parmesan Kielbasa Tuscan Gnocchi: Creamy, Cheesy, Effortless

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb smoked kielbasa, sliced into 1/2-inch medallions
• 1 lb potato gnocchi
• 1/2 cup sun-dried tomatoes, julienned
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

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

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

25 g

Carbohydrates

45 g

Fat

34 g

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