Crockpot Sausage Tuscan Gnocchi: Dump-and-Go Comfort Tips, FAQ & printable recipe

Tips for success

For the best texture, use whole-milk ricotta and provolone—they melt into a velvety sauce.

If you prefer a thicker sauce, let the slow cooker cook uncovered for the last 15 minutes. You can also stir in a splash of cream at the end for extra richness.

If you have leftovers, store them in an airtight container in the refrigerator.

The gnocchi will absorb some sauce, so when reheating, add a splash of broth or milk to bring back the creamy consistency. This dish also freezes well for up to three months.

Variations

• Spicy Arrabbiata: Use hot Italian sausage and add 1/2 teaspoon red pepper flakes with the tomatoes. Swap the chicken broth for vegetable broth and use a spicy provolone or pepper jack for extra heat.
• Vegetarian Mushroom: Replace the sausage with 8 oz sliced cremini mushrooms sautéed with garlic. Use vegetable broth and add a handful of baby spinach during the last 30 minutes of cooking.
• Creamy Pesto: Stir 1/4 cup basil pesto into the ricotta before dolloping. Reduce the sun-dried tomatoes to 1/4 cup and add 1 cup halved cherry tomatoes for a fresh burst.
• Chicken Alfredo: Use 1 lb cooked chicken breast, shredded, instead of sausage. Add 1/2 cup grated Parmesan with the provolone and use a creamy Alfredo-style broth (add 1/4 cup heavy cream).

Storage and make-ahead

Fridge

Store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth. The flavors deepen overnight.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of chicken broth or milk if the sauce has thickened.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; add a splash of broth when reheating. For longer storage, freeze in a freezer-safe container for up to 3 months.

Brown the sausage and layer all ingredients in the slow cooker insert the night before. Cover and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cooking time if starting cold.

Serving ideas

Serve this gnocchi hot, straight from the slow cooker, with a sprinkle of fresh basil or parsley if you like.

A side of crusty bread is perfect for sopping up the creamy sauce. It's a complete meal on its own, but a simple green salad with lemon vinaigrette adds brightness.

For a heartier meal, serve over sautéed spinach or with roasted vegetables.

The dish is rich and satisfying, so pair it with a light, crisp white wine like Pinot Grigio or Sauvignon Blanc. Leftovers make a delicious lunch the next day, reheated gently.

Frequently asked questions

Recipe card

Crockpot Sausage Tuscan Gnocchi: Dump-and-Go Comfort

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb sweet Italian pork sausage, casings removed
• 1 lb potato gnocchi
• 1/2 cup julienned sun-dried tomatoes in oil, drained
• 1 cup chicken broth
• 1 cup whole-milk ricotta cheese
• 2 cups shredded provolone cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

45 g

Fat

32 g

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