Parmesan Sausage Tuscan Gnocchi: Easy Crockpot Dinner

This 5-ingredient Crockpot dinner is the ultimate set-it-and-forget-it meal. Savory browned Italian sausage, pillowy potato gnocchi, and tangy sun-dried tomatoes simmer in a creamy Parmesan sauce until everything is tender and bubbling.

Just dump everything in the slow cooker, walk away, and come back to a comforting, restaurant-worthy dinner that tastes like you spent hours in the kitchen. Perfect for busy weeknights, this recipe delivers big flavor with minimal effort.

When you need a hearty dinner without the fuss, this slow cooker gnocchi with sausage and sun-dried tomatoes is your answer. The combination of juicy Italian sausage, soft gnocchi, and a rich, cheesy cream sauce is pure comfort in a bowl.

The beauty of this recipe is its simplicity: you don't even need to boil the gnocchi first—the slow cooker does all the work. With just a few pantry staples, you can create a meal that feels indulgent and satisfying, perfect for feeding a family or impressing guests on a busy evening.

Ingredients

Why this recipe works

The slow cooker does all the heavy lifting here. By cooking the gnocchi directly in the broth and cream, they absorb the savory flavors while becoming tender and pillowy. The sausage is browned beforehand to develop a deep, caramelized flavor that infuses the entire dish. The cheese melts into the sauce, creating a luscious, velvety texture that clings to every gnocchi and piece of sausage.

This recipe is designed for convenience without sacrificing taste. The ingredients are simple and readily available, and the method is foolproof. The layers—sausage on the bottom, gnocchi and tomatoes in the middle, cheese on top—ensure that everything cooks evenly and the flavors meld beautifully. The result is a dish that tastes like it simmered all day, but with a fraction of the effort.

Notes and substitutions

The key to this recipe is using high-quality ingredients. Sweet Italian sausage provides the perfect balance of spice and sweetness. Potato gnocchi are available in the refrigerated or frozen section of most supermarkets; shelf-stable gnocchi also work but may need a slightly shorter cooking time.

Sun-dried tomatoes packed in oil add a rich, tangy depth—drain them well before using. For the cheese, a pre-shredded Italian blend is convenient, but freshly grated Parmigiano-Reggiano makes a noticeable difference in flavor and melt.

If you don't have a slow cooker, you can make this dish on the stovetop: brown the sausage in a Dutch oven, add the remaining ingredients, and simmer covered for about 20 minutes until the gnocchi are tender.

You can also swap the chicken broth for vegetable broth to make it vegetarian (use plant-based sausage and skip the Parmesan if you need it dairy-free). For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes.

• Sweet Italian sausage: Mild or hot Italian sausage, or ground pork seasoned with fennel, salt, and pepper.
• Potato gnocchi: Cauliflower gnocchi or gluten-free gnocchi (adjust cooking time as needed).
• Heavy cream: Half-and-half or a dairy-free cream alternative (the sauce will be slightly thinner).
• Sun-dried tomatoes in oil: Dry-packed sun-dried tomatoes (rehydrate in warm water for 10 minutes before using).

Equipment

• Slow cooker (Crockpot)
• Large skillet (for browning sausage)
• Wooden spoon or spatula
• Measuring cups and spoons
• Serving spoon