Dinner · Part 3 of 3: Tips & recipe card

Crockpot Provolone Meatball Tuscan Gnocchi Tips, FAQ & printable recipe

Name: Crockpot Provolone Meatball Tuscan Gnocchi
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian-American
Ingredients: 2 lb homestyle Italian beef meatballs; 1 lb potato gnocchi; 1/2 cup julienned sun-dried tomatoes in oil, drained; 1 cup chicken cream broth; 1 cup whole-milk ricotta; 8 oz shredded provolone cheese

By Clara Weller · Oct 28, 2026

Bubbling slow cooker filled with meatballs, gnocchi, and melted provolone cheese

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For extra richness, use a combination of provolone and mozzarella. If you prefer a spicier kick, add a pinch of red pepper flakes with the cheese.

To make the dish more substantial, add a cup of baby spinach during the last 30 minutes of cooking — it will wilt into the sauce. For a crispy top, transfer the cooked mixture to a broiler-safe dish and broil for 2–3 minutes until the cheese is browned.

This recipe is endlessly adaptable. Swap the beef meatballs for Italian sausage or turkey meatballs. Use gluten-free gnocchi and ensure the broth is gluten-free to make it gluten-free.

Add mushrooms or bell peppers for extra vegetables. The slow cooker does all the work, so feel free to experiment with different cheeses and herbs.

Variations

Spicy Sausage Version: Swap the beef meatballs for spicy Italian sausage links (casings removed) and add 1 teaspoon red pepper flakes. Cook as directed, breaking up the sausage with a spoon after cooking. The spice adds a nice kick.
Vegetarian Delight: Use plant-based meatballs or omit them entirely. Add extra mushrooms or zucchini. Use vegetable cream broth instead of chicken. The gnocchi and cheese make it satisfying even without meat.
Cheesy Herb Twist: Stir in 1 teaspoon dried oregano and 1/2 teaspoon dried basil with the cheese. Top with fresh parsley before serving. The herbs brighten the dish and add an Italian aroma.
Creamy Pesto Version: Add 1/4 cup basil pesto along with the ricotta. The pesto adds a vibrant green color and a burst of garlic and basil flavor. Reduce the salt slightly as pesto can be salty.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore creaminess.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a little broth or milk if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making it even better the next day.

Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the sauce. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

Assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold. This makes it perfect for busy mornings when you want dinner ready by evening.

Serving ideas

Serve this dish straight from the slow cooker for a casual, family-style meal. Garnish with fresh basil or parsley if desired, though the recipe is delicious as-is. Pair with a simple green salad dressed with lemon vinaigrette and crusty bread to soak up every bit of the creamy sauce.

For a more elegant presentation, plate individual portions on white dinner plates, as shown in the video. The contrast of the creamy sauce against the white plate is beautiful.

A sprinkle of cracked black pepper or a drizzle of olive oil adds a finishing touch. This dish is hearty enough to be a main course, but also works as a side for grilled chicken or steak.

Frequently asked questions

Can this recipe be made on the stovetop instead of a slow cooker?

Yes, this can be made in a Dutch oven or large pot. Brown the meatballs first, then add the gnocchi, tomatoes, and broth. Simmer covered for about 20 minutes until gnocchi are tender. Stir in the cheeses and heat until melted. Adjust the liquid as needed.

Can the gnocchi be added later to prevent them from getting too soft?

If a firmer texture is preferred, add the gnocchi during the last 30–45 minutes of cooking. This is especially helpful if using very soft fresh gnocchi. The meatballs will still cook fully, and the gnocchi will absorb flavor without becoming mushy.

What can be used instead of chicken cream broth?

A combination of 1 cup chicken broth and 1/4 cup heavy cream works well. Alternatively, use a can of condensed cream of chicken soup plus 1/2 cup water. For a lighter option, use regular chicken broth and add a splash of milk at the end.

Can this dish be made gluten-free?

Yes, use gluten-free gnocchi and ensure the meatballs and broth are gluten-free. Many brands offer gluten-free options. Check labels carefully, as some meatballs contain breadcrumbs. The rest of the ingredients are naturally gluten-free.

How can the sauce be thickened if it is too thin?

If the sauce is too thin after cooking, remove the lid and cook on HIGH for 15–20 minutes to allow some liquid to evaporate. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce, then cook for a few more minutes until thickened.

Recipe card

Crockpot Provolone Meatball Tuscan Gnocchi

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

2 lb homestyle Italian beef meatballs
1 lb potato gnocchi
1/2 cup julienned sun-dried tomatoes in oil, drained
1 cup chicken cream broth
1 cup whole-milk ricotta
8 oz shredded provolone cheese

Instructions

Place the beef meatballs in an even layer in the bottom of a 6-quart slow cooker. Scatter the potato gnocchi and julienned sun-dried tomatoes over the meatballs. Pour the chicken cream broth evenly over the top.
Spoon dollops of whole-milk ricotta over the surface, then sprinkle the shredded provolone evenly over everything. Do not stir.
Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the meatballs are cooked through and the gnocchi are tender. Do not lift the lid during the first 3 hours to keep the heat steady.
After 4 hours on LOW, check the internal temperature of a meatball with an instant-read thermometer. It should read at least 160°F (71°C). If not, continue cooking for 15–30 minutes and check again.
Once the meatballs are done, stir the mixture gently to combine the melted cheese and ricotta into a creamy sauce. Be careful not to break up the meatballs or mash the gnocchi.
Spoon the hot pasta bake onto plates or into bowls. Serve immediately, making sure each portion gets a good mix of meatballs, gnocchi, and creamy sauce.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 580
Protein: 32 g
Carbohydrates: 35 g
Fat: 34 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.