Parmesan Sausage Tuscan Gnocchi: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use refrigerated potato gnocchi rather than shelf-stable, as they hold up better during slow cooking. If you prefer a thicker sauce, add a slurry of cornstarch and water during the last 30 minutes of cooking.

To make the dish even more indulgent, stir in a handful of fresh baby spinach just before serving—it will wilt into the sauce beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of milk or broth when reheating to restore its creamy consistency. This recipe also freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Variations

• Spicy Sausage Gnocchi: Use hot Italian sausage or add 1/2 teaspoon red pepper flakes with the sausage. For extra heat, include a chopped jalapeño or a splash of hot sauce in the cream mixture.
• Vegetarian Version: Replace the sausage with 1 pound of sliced mushrooms sautéed with garlic and herbs. Use vegetable broth instead of chicken broth and omit the Parmesan or use a vegetarian-friendly hard cheese.
• Creamy Tomato Basil Gnocchi: Add 1 cup of crushed tomatoes and 1 teaspoon dried basil to the slow cooker along with the broth. This gives the sauce a rosy hue and a more pronounced tomato flavor.
• Chicken and Gnocchi: Swap the sausage for 1 pound of boneless, skinless chicken thighs, cut into bite-size pieces. Brown the chicken first, then follow the recipe as written. Cook until the chicken reaches 165°F (74°C).

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to restore the creamy sauce.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat with a splash of chicken broth or cream, stirring occasionally until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb sauce, so the texture will become softer but still delicious.

To reheat, place in a saucepan over medium heat with a splash of chicken broth or cream, stirring gently until warmed through. Alternatively, microwave individual portions in 30-second intervals, stirring in between.

You can brown the sausage and chop the sun-dried tomatoes up to a day in advance. Store the cooked sausage in the refrigerator and assemble the slow cooker the next morning.

You can also assemble the entire dish (without the cheese) in the slow cooker insert and refrigerate overnight; add the cheese just before starting to cook. This makes it a true set-and-forget meal for busy days.

Serving ideas

Serve this rich and creamy gnocchi as a main course with a simple green salad dressed with lemon vinaigrette to cut through the richness. Crusty bread is perfect for sopping up every last bit of the cheesy sauce. For a more substantial meal, pair with roasted vegetables or a side of steamed broccoli.

Garnish each bowl with a sprinkle of fresh chopped parsley or basil for a pop of color and freshness. A few grinds of black pepper and a pinch of red pepper flakes add a subtle heat.

This dish is satisfying on its own, but it also works well as a hearty side dish alongside grilled chicken or steak. Enjoy it warm, straight from the slow cooker, for the best experience.

Frequently asked questions

Recipe card

Parmesan Sausage Tuscan Gnocchi: Easy Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 1 lb potato gnocchi
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Heat a large skillet over medium-high heat. Add the sweet Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Transfer the browned sausage to the slow cooker.
2. Add the potato gnocchi and julienned sun-dried tomatoes over the sausage. Pour the chicken broth and heavy cream over everything. Do not stir.
3. Sprinkle the shredded Italian four-cheese blend and freshly grated Parmigiano-Reggiano evenly over the top of the slow cooker mixture.
4. Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the gnocchi are tender and the sauce is bubbling and thickened. Do not stir during cooking.
5. After the cooking time, gently stir the mixture. The gnocchi should be tender but not falling apart, and the sauce should be creamy and coat the back of a spoon. If the sauce is too thin, cook uncovered on HIGH for 15-20 minutes to reduce.
6. Spoon the hot cheesy gnocchi and sausage onto plates or shallow bowls. Garnish with extra grated Parmesan if desired. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

45 g

Fat

45 g

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