Provolone Pepperoni Sausage Tuscan Gnocchi Crockpot Bake Step-by-step instructions

Before you start

Before starting, make sure you have a 6-quart slow cooker. If your Italian sausage comes in casings, remove them and crumble the meat. Slice the pepperoni if not already sliced.

Measure out all ingredients and have them ready. No need to pre-cook anything—this is a true dump-and-forget recipe. The slow cooker will do all the work.

Instructions

Layer and Dump

1. 1Layer the Meat
   Place the sliced pepperoni and the Italian sausage (casings removed) into the bottom of a 6-quart slow cooker. Break the sausage into small crumbles with a spoon or your hands, spreading it evenly over the pepperoni.
   Look for The sausage and pepperoni should cover the bottom in an even layer.
   Tip For easier cleanup, lightly coat the slow cooker insert with nonstick spray before adding the meat.
2. 2Add Gnocchi and Tomatoes
   Scatter the potato gnocchi over the meat, then sprinkle the julienned sun-dried tomatoes on top. Pour the chicken broth and heavy cream over everything, making sure the liquid reaches the edges.
   Look for The gnocchi should be partially submerged in the liquid.
   Tip Do not stir after adding the liquid—layering helps the gnocchi cook evenly.
3. 3Top with Cheeses
   Spoon dollops of whole-milk ricotta over the surface, then sprinkle the shredded provolone evenly on top. Cover the slow cooker with the lid.
   Look for The top should be covered with ricotta dollops and a blanket of provolone.
   Tip Use whole-milk ricotta for the creamiest texture; part-skim works but is less rich.

At the end of this phase, the slow cooker contains layers of meat, gnocchi, sun-dried tomatoes, and a creamy liquid. The top is covered with ricotta dollops and shredded provolone. The ingredients should be evenly distributed but not stirred together. The dish is ready to cook.

Slow Cook

4. 4Cook on Low
   Set the slow cooker to low and cook for 4 hours. Do not open the lid during cooking to keep the heat and steam inside. The dish is done when the sausage is cooked through and the gnocchi is tender.
   Look for The cheese should be melted and bubbling around the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If your slow cooker runs hot, check at 3 1/2 hours to avoid overcooking the gnocchi.
5. 5Check Sausage Temperature
   After 4 hours, verify the sausage is fully cooked by inserting an instant-read thermometer into a few crumbles. The temperature should read at least 160°F (71°C). If not, continue cooking for 15–30 minutes and check again.
   Look for The thermometer reads 160°F (71°C) or higher.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Stir gently after checking to distribute the sauce, but avoid breaking the gnocchi.

After 4 hours on low, the cheese is melted and bubbling, and the kitchen smells of Italian sausage and garlic. The sauce is creamy and the gnocchi are tender.

The sausage should be fully cooked, reaching 160°F (71°C). Do not stir yet—just check the temperature and proceed to serve.

Serve and Enjoy

6. 6Serve the Bake
   Once cooked, turn off the slow cooker. Use a large spoon to scoop the bubbling gnocchi and meat onto plates or bowls. Serve hot, making sure each portion gets some of the creamy sauce and melted cheese.
   Look for The cheese stretches as you scoop, and steam rises from the dish.
   Tip For a crisp top, place the slow cooker insert under the broiler for 2–3 minutes before serving, if your insert is broiler-safe.

The finished dish is a bubbling, cheesy casserole with golden spots on top. Scooping it up, the cheese stretches and the gnocchi are soft. Each spoonful has a mix of meat, pasta, and creamy sauce. Serve immediately while hot and steamy.

Common mistakes

One common mistake is opening the slow cooker lid too often, which releases heat and extends cooking time. Another is using too much liquid—stick to the measurements to avoid a soupy result.

Also, avoid stirring the dish too aggressively, as the gnocchi can break apart. If the sauce seems too thin at the end, let it sit for 10 minutes with the lid off to thicken slightly.

How to tell it’s done

The dish is done when the Italian sausage is fully cooked and reaches an internal temperature of 160°F (71°C). The gnocchi should be tender when pierced with a fork, and the cheese should be melted and bubbly.

The sauce will have thickened slightly, and the whole dish will be fragrant with garlic, herbs, and cheese. If the gnocchi are still firm, cook for an additional 15–30 minutes.

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