Crockpot Sausage Tuscan Gnocchi: Dump-and-Go Comfort Step-by-step instructions

Before you start

Before starting, remove the sausage from the refrigerator and let it sit at room temperature for no more than 30 minutes. Brown the sausage in a skillet, then transfer it to the slow cooker.

Have all the other ingredients measured and ready: gnocchi, drained sun-dried tomatoes, chicken broth, ricotta, and shredded provolone. No need to pre-cook the gnocchi—they'll cook perfectly in the slow cooker.

Instructions

Brown the sausage

1. 1Brown the sausage
   Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 8 minutes. Use a slotted spoon to transfer the sausage to the slow cooker insert.
   Look for The sausage is browned with crispy edges and no pink remains.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't drain all the fat; a little in the slow cooker adds flavor.
2. 2Layer the ingredients
   Add the gnocchi, sun-dried tomatoes, and chicken broth to the slow cooker over the sausage. Stir gently to combine. Spoon the ricotta over the top in dollops, then sprinkle with the provolone.
   Look for The ingredients are layered evenly with cheese covering the top.
   Tip No need to stir after adding the cheeses—they'll melt into the sauce.

The sausage is browned with crispy edges and no pink remains. The aroma is savory and inviting. Transfer it to the slow cooker, leaving some of the flavorful fat behind for extra taste.

Layer and slow cook

3. 3Slow cook until bubbly
   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 at the edges. Do not stir during cooking to keep the layers intact.
   Look for The sauce is bubbling gently and the cheese is melted and golden.
   Tip If the sauce seems thin, cook uncovered for an extra 15 minutes.

The ingredients are layered in the slow cooker, with the cheese covering the top. As it cooks, the sauce becomes bubbly and the cheese melts into a golden crust. The kitchen fills with the scent of garlic and herbs.

Serve hot

4. 4Serve and enjoy
   Turn off the slow cooker. Use a large spoon to scoop the gnocchi and sausage onto plates, making sure to get plenty of the creamy sauce. Serve hot directly from the slow cooker.
   Look for The gnocchi are pillowy and the sauce clings to every piece.
   Tip Garnish with fresh basil or parsley if desired (not shown in video).

The gnocchi are pillowy and tender, the sausage is juicy, and the sauce is creamy and rich. Each spoonful stretches with cheese. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is overcooking the gnocchi, which can make them mushy. Stick to the recommended cooking time and avoid stirring too often.

Another is using too much liquid—the gnocchi release some starch, which thickens the sauce, so don't add extra broth.

Also, resist the urge to lift the lid frequently; the slow cooker needs steady heat to cook evenly.

How to tell it’s done

The dish is done when the gnocchi are tender when pierced with a fork, and the sauce is bubbling around the edges. The cheese should be fully melted and lightly golden on top.

If using a meat thermometer, the sausage should have reached 160°F (71°C) during the browning step. The sauce should be creamy and slightly thickened, not watery.

• Ground meat: 160°F (71°C) in the thickest part