Crockpot Sausage Tuscan Gnocchi: Dump-and-Go Comfort

This Crockpot Sausage Tuscan Gnocchi is the ultimate dump-and-go dinner. Brown the sausage, toss in gnocchi, sun-dried tomatoes, and broth, then top with ricotta and provolone.

The slow cooker does the rest, delivering a creamy, savory bowl of comfort that tastes like you simmered it all day. Perfect for busy weeknights when you want a hearty meal without the fuss.

There's something magical about a slow cooker meal that requires minimal effort yet tastes like a labor of love. This recipe brings together sweet Italian sausage, pillowy potato gnocchi, and a rich sun-dried tomato cream sauce, all topped with melted provolone.

The beauty is in the simplicity: brown the sausage, layer the ingredients, and let the slow cooker work its magic. The result is a comforting, satisfying dinner that the whole family will love—and clean-up is a breeze.

Ingredients

Why this recipe works

The slow cooker allows the flavors to meld slowly, creating a deep, savory sauce that coats every gnocchi and sausage piece.

The low, even heat ensures the gnocchi stay tender without turning mushy, while the cheese melts into a creamy, indulgent sauce. This hands-off method means you can prep in the morning and come home to a ready dinner.

Layering the ingredients as shown in the video—sausage on the bottom, then gnocchi and tomatoes, and cheese on top—prevents the gnocchi from sticking and lets the cheese form a golden, bubbly crust.

The chicken broth adds just enough liquid to create a silky sauce without making the dish soupy. Each component retains its texture, from the hearty sausage to the soft gnocchi.

Notes and substitutions

Sweet Italian sausage provides the classic Tuscan flavor, but feel free to use hot Italian sausage for a spicy kick. The casings are removed so the meat crumbles easily. If you can't find sausage, ground pork with a teaspoon of fennel seeds and a pinch of red pepper flakes works well.

Potato gnocchi are available in the pasta aisle; they hold up beautifully in the slow cooker. Sun-dried tomatoes packed in oil add richness—drain them before using. Whole-milk ricotta and provolone are essential for that creamy, stretchy texture; reduced-fat versions may not melt as smoothly.

• sweet Italian sausage: Use hot Italian sausage for a spicy kick, or substitute ground pork with 1 teaspoon fennel seeds and 1/2 teaspoon red pepper flakes.
• chicken broth: Vegetable broth works just as well and keeps the dish vegetarian if you swap the sausage for plant-based crumbles.
• provolone: Shredded mozzarella or fontina cheese melts beautifully and gives a similar stretchy, creamy texture.
• whole-milk ricotta: Part-skim ricotta or cottage cheese (blended smooth) can lighten the dish without losing creaminess.

Equipment

• 6-quart slow cooker
• Large skillet
• Wooden spoon
• Measuring cups
• Serving spoon