Slow-Cooker Kielbasa Tuscan Gnocchi Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality smoked kielbasa that is firm and fully cooked. Cut it into even slices so they cook uniformly.

If you prefer a more intense tomato flavor, use sun-dried tomatoes packed in oil and drain them well before adding. You can also stir in a splash of the tomato oil for extra richness.

To make this dish even more convenient, assemble everything in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and turn it on. This makes it perfect for busy mornings when you want to come home to a hot dinner with zero effort.

Variations

• Spicy Andouille Version: Replace the smoked kielbasa with andouille sausage for a Cajun twist. Add a pinch of cayenne pepper or red pepper flakes to the broth for extra heat. Serve with a sprinkle of green onions.
• Vegetarian Mushroom Gnocchi: Omit the kielbasa and add 2 cups of sliced cremini mushrooms. Use vegetable broth instead of chicken broth. The mushrooms will add an earthy, savory flavor that complements the creamy sauce.
• Chicken and Spinach: Swap the kielbasa for 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces. Add 2 cups of fresh spinach in the last 30 minutes of cooking. The spinach will wilt into the sauce, adding color and nutrients.
• Cajun Shrimp and Gnocchi: Use 1 pound of peeled and deveined shrimp instead of kielbasa. Add the shrimp in the last 30 minutes of cooking to avoid overcooking. Season with Cajun seasoning and serve with a squeeze of lemon.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth to restore the creamy sauce.

Freezer

Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a saucepan over medium heat, adding a splash of broth or water to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you may want to add a splash of broth or water when reheating to loosen it. Reheat gently in the microwave or on the stovetop until hot and bubbly.

This recipe is ideal for meal prep. Assemble the ingredients in the slow cooker insert and refrigerate overnight, then cook as directed.

You can also cook the entire dish, let it cool, and store it in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop for a quick lunch or dinner.

Serving ideas

Serve this kielbasa Tuscan gnocchi as a hearty main course with a side of crusty bread or a simple green salad. The creamy sauce is perfect for sopping up with bread, and a crisp salad adds a fresh contrast. You can also garnish with fresh basil or parsley for a pop of color.

This dish is also great for feeding a crowd—just double the recipe and use a larger slow cooker. It's a crowd-pleaser that's both comforting and elegant.

For a lighter meal, serve smaller portions as a side dish alongside roasted chicken or grilled fish. However you serve it, it's sure to be a hit.

Frequently asked questions

Recipe card

Slow-Cooker Kielbasa Tuscan Gnocchi

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb smoked kielbasa, sliced into 1/2-inch rounds
• 1 lb potato gnocchi
• 1/2 cup sun-dried tomatoes, julienned
• 1 cup chicken broth
• 8 oz cream cheese, softened and cut into cubes
• 2 cups shredded whole-milk mozzarella

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the kielbasa Tuscan gnocchi onto plates or into bowls. Serve immediately, garnished with extra mozzarella or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

45 g

Fat

42 g

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