Dinner · Part 3 of 3: Tips & recipe card

Provolone Pepperoni Sausage Tuscan Gnocchi Crockpot Bake Tips, FAQ & printable recipe

Name: Provolone Pepperoni Sausage Tuscan Gnocchi Crockpot Bake
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian-American
Ingredients: 4 oz thick-cut pepperoni, sliced; 1 lb Italian sausage, casings removed; 1 lb potato gnocchi; 1/2 cup julienned sun-dried tomatoes in oil, drained; 1 cup chicken broth; 1/2 cup heavy cream; 1 cup whole-milk ricotta; 2 cups shredded provolone cheese

By Clara Weller · Oct 28, 2026

Bubbling Crockpot gnocchi with pepperoni, sausage, and melted provolone

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

Tips for success

For a golden, crispy top, transfer the cooked dish to a broiler-safe baking dish and broil for 2–3 minutes before serving.

This adds a nice contrast to the creamy interior. If you have leftovers, the flavors meld even more overnight, making it taste even better the next day.

Feel free to add a handful of fresh spinach or kale during the last 30 minutes of cooking for a pop of color and extra vegetables.

You can also sprinkle with fresh parsley or basil before serving for a bright finish. The recipe is forgiving, so adjust seasonings to taste.

Variations

Vegetarian Version: Omit the pepperoni and Italian sausage. Add 1 cup of sliced mushrooms and 1 cup of chopped spinach along with the gnocchi. Use vegetable broth instead of chicken broth. Cook for 3–4 hours on low until the gnocchi are tender.
Spicy Kick: Use hot Italian sausage and add 1/2 teaspoon of red pepper flakes with the tomatoes. Swap the provolone for pepper jack cheese to add extra heat. Serve with a dollop of sour cream to cool things down.
Cheesy Herb Twist: Add 1 teaspoon of dried Italian seasoning and 1/2 teaspoon of garlic powder to the sauce. Sprinkle with fresh basil and oregano before serving. Replace half the provolone with mozzarella for a different melt.
Chicken and Sun-Dried Tomato: Substitute the Italian sausage with 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces. Cook on low for 4 hours, then shred the chicken. The chicken should reach 165°F (74°C).

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 to loosen the sauce.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium-low heat.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of broth or water when reheating to restore the creamy consistency. Reheat in the microwave or on the stovetop until hot.

You can assemble the uncooked casserole in the slow cooker insert up to 24 hours in advance. Cover and refrigerate, then cook on low for 4–5 hours when ready. Add 30–60 minutes to the cooking time if starting from cold.

Serving ideas

Serve this gnocchi bake as a main dish with a simple green salad and crusty bread for dipping into the creamy sauce.

It's hearty enough to stand alone, but the bread helps soak up every last bit of flavor. A glass of Chianti or Pinot Noir would pair beautifully.

For a casual dinner, serve it straight from the slow cooker. For a more formal presentation, plate individual portions and garnish with fresh basil or parsley.

The dish is rich and satisfying, so a little goes a long way—perfect for a weeknight family meal.

Frequently asked questions

Can this recipe be made gluten-free?

Yes, use gluten-free gnocchi and ensure the Italian sausage and pepperoni are gluten-free. Check labels for any added fillers. The rest of the ingredients are naturally gluten-free.

Why did your gnocchi turn mushy?

Gnocchi can become mushy if overcooked or if the slow cooker is too hot. Stick to the 4-hour cooking time on low and avoid opening the lid frequently. If your slow cooker runs hot, check at 3.5 hours.

Can this be made on the stovetop instead?

Yes, brown the sausage in a large pot, then add the remaining ingredients and simmer covered for 20–25 minutes, stirring occasionally, until the gnocchi are tender. The sauce may need extra broth.

What can be used instead of heavy cream?

Half-and-half or whole milk can be substituted, but the sauce will be thinner. For a richer sauce, use evaporated milk. Avoid skim milk as it may curdle with the acidic tomatoes.

How can leftovers be reheated without drying out?

Add a splash of chicken broth or milk before reheating. Microwave in 1-minute intervals, stirring between, or warm on the stovetop over medium-low heat until hot. Avoid high heat to prevent the cheese from separating.

Recipe card

Provolone Pepperoni Sausage Tuscan Gnocchi Crockpot Bake

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

4 oz thick-cut pepperoni, sliced
1 lb Italian sausage, casings removed
1 lb potato gnocchi
1/2 cup julienned sun-dried tomatoes in oil, drained
1 cup chicken broth
1/2 cup heavy cream
1 cup whole-milk ricotta
2 cups shredded provolone cheese

Instructions

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.
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.
Spoon dollops of whole-milk ricotta over the surface, then sprinkle the shredded provolone evenly on top. Cover the slow cooker with the lid.
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.
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.
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.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 640
Protein: 28 g
Carbohydrates: 38 g
Fat: 41 g

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

Next recipe

Bubbling Crockpot pepperoni sausage tortellini with melted mozzarella

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Slow-Cooker Pepperoni Sausage Tortellini

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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.