Slow-Cooker Kielbasa Tuscan Gnocchi Step-by-step instructions

Before you start

Before starting, slice the kielbasa into 1/2-inch rounds and julienne the sun-dried tomatoes if they aren't already cut. Soften the cream cheese to room temperature for easier melting—you can cut it into cubes to speed up the process.

Measure out the chicken broth and shred the mozzarella. Have all your ingredients ready to simply layer in the slow cooker. No other prep is needed; this recipe is designed to be as hands-off as possible.

Instructions

Layer and Set

1. 1Layer the Base
   Place the sliced kielbasa in the bottom of a 6-quart slow cooker. Add the potato gnocchi and sun-dried tomatoes, then pour the chicken broth over everything. Stir gently to combine.
   Look for The kielbasa, gnocchi, and tomatoes are evenly distributed in the slow cooker.
   Tip Use a spatula to gently fold the ingredients so the gnocchi doesn't break.
2. 2Add Cream Cheese and Mozzarella
   Place the cubed cream cheese in the center of the slow cooker, then sprinkle the shredded mozzarella over the top. Do not stir—the cheese will melt and create a creamy sauce as it cooks.
   Look for The cream cheese sits in the middle, surrounded by the other ingredients, with mozzarella covering the top.
   Tip Cutting the cream cheese into cubes helps it melt more evenly.

The kielbasa, gnocchi, and sun-dried tomatoes are evenly layered in the slow cooker, with the cream cheese placed in the center and mozzarella sprinkled on top.

The ingredients are still separate and uncooked, but the colors are vibrant—the red of the tomatoes, the white of the cheese, and the golden sausage. This is the 'dump it in' stage.

Slow Cook to Creamy Perfection

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the kielbasa is heated through and the gnocchi is tender. Do not open the lid during cooking to maintain heat and moisture. Let it rest for 3 minutes before slicing.
   Look for After 4 hours, the sauce is bubbling and the cheese is fully melted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to stir—stirring too early can break the gnocchi.
4. 4Stir and Check Consistency
   After cooking, gently stir the mixture to combine the melted cream cheese and mozzarella into a smooth sauce. The kielbasa should be fully cooked and the gnocchi tender. If the sauce seems too thick, add a splash of warm broth or water. Let it rest for 3 minutes before slicing.
   Look for The sauce is creamy and coats the back of a spoon.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Stir gently to avoid breaking the gnocchi.

After 4 hours on low, the slow cooker is bubbling gently, and the cheese has melted into a rich, creamy sauce. The kitchen smells of smoked sausage and garlicky tomatoes. The gnocchi are tender and have absorbed the sauce, and the kielbasa is fully heated through. The sauce is smooth and coats the back of a spoon.

Serve and Enjoy

5. 5Serve Hot
   Spoon the kielbasa Tuscan gnocchi onto plates or into bowls. Serve immediately, garnished with extra mozzarella or fresh herbs if desired.
   Look for The dish is steaming and the cheese is stretchy.
   Tip For a prettier presentation, serve in shallow bowls to show off the creamy sauce.

The finished dish is a beautiful, creamy medley of golden kielbasa coins, soft gnocchi, and sun-dried tomatoes, all enveloped in a cheesy sauce. The mozzarella is stretchy, and the cream cheese adds a velvety richness. Serve it hot, straight from the slow cooker, and watch it disappear.

Common mistakes

One common mistake is stirring the mixture too early or too often, which can break the gnocchi and make the sauce grainy. Let the slow cooker work undisturbed.

Another pitfall is overcooking—gnocchi can become mushy if left for too long, so stick to the recommended time. Also, avoid using low-fat cream cheese, as it may not melt as smoothly. Finally, don't skip the broth; it's essential for creating the sauce.

How to tell it’s done

The kielbasa is fully cooked when it reaches an internal temperature of 145°F (63°C) and is heated through. The gnocchi should be tender when pierced with a fork, and the sauce should be bubbling and thickened.

The cheese should be completely melted and smooth, with no visible chunks of cream cheese. The dish is ready when it's hot all the way through and the flavors have melded together.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest