Slow Cooker Pepperoni Sausage Tuscan Gnocchi Step-by-step instructions

Before you start

Before starting, make sure the Italian sausage is removed from its casings and crumbled into bite-sized pieces. If using block cream cheese, soften it by leaving it at room temperature for 20 minutes, then cut into cubes.

Measure out the sun-dried tomatoes and drain them if they are packed in oil. Have all your ingredients ready to go—this recipe is all about dumping and forgetting, so organization makes it even easier.

Instructions

Assemble and Layer

1. 1Layer the Meaty Base
   Place the sliced pepperoni and the Italian sausage (casings removed) into the bottom of the slow cooker. Break up the sausage with a spoon into crumbles so it cooks evenly. Spread the meats in an even layer to ensure even browning and cooking.
   Look for The bottom of the slow cooker is covered with pepperoni and sausage crumbles.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the sausage is in links, remove the casings and crumble the meat directly into the pot.
2. 2Add Gnocchi and Tomatoes
   Scatter the potato gnocchi and julienned sun-dried tomatoes over the meat. No need to stir; just let them sit on top. The gnocchi will soften and absorb the sauce as it cooks.
   Look for The gnocchi and tomatoes are scattered evenly over the meat.
   Tip Use dry or oil-packed sun-dried tomatoes; if oil-packed, drain them well first.
3. 3Pour in the Broth
   Pour the chicken broth over the ingredients. The liquid will help create the sauce and keep everything moist during cooking. Tilt the slow cooker slightly to distribute the broth if needed.
   Look for The broth covers the bottom and reaches about halfway up the ingredients.
   Tip Use low-sodium broth to control the saltiness, as the meats and cheeses add salt.

At the end of this phase, you should see a colorful layering of meats, gnocchi, tomatoes, and cheese.

The broth will be visible at the bottom, and the cream cheese and mozzarella will be sitting on top. The slow cooker is full but not overflowing, and everything looks fresh and vibrant.

Cook Low and Slow

4. 4Add 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 during cooking.
   Look for The cream cheese sits in the middle and the mozzarella covers the surface.
   Tip Soften the cream cheese beforehand so it melts more smoothly.
5. 5Cover and Cook on Low
   Cover the slow cooker with the lid and cook on LOW for 4 hours, or until the sausage is cooked through and the gnocchi are tender. Avoid lifting the lid during the first 3 hours to keep the heat inside.
   Look for The sauce is bubbling gently around the edges and the cheese has melted.
   Tip Cooking on low gives the flavors time to meld without overcooking the gnocchi.
6. 6Check and Stir Gently
   After 4 hours, check that the sausage is fully cooked (no pink remains) and the gnocchi are tender. Stir gently to combine the melted cheese into a creamy sauce. If the sauce seems thin, let it cook uncovered for 15 minutes to thicken.
   Look for The sauce is creamy and the cheese is fully melted into a smooth texture.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Stirring too much can break up the gnocchi; use a gentle folding motion.

After 4 hours, the slow cooker should be bubbling gently around the edges, and the cheese will have melted into a creamy sauce. The aroma of Italian sausage and garlic will fill the kitchen. The gnocchi should be tender, and the sausage fully cooked with no pink remaining.

Finish and Serve

7. 7Serve Hot
   Spoon the creamy gnocchi and sausage mixture onto plates or into bowls. Serve immediately while hot, with extra mozzarella or fresh herbs if desired.
   Look for The dish is steaming and the cheese stretches as you scoop it.
   Tip For a prettier presentation, use a slotted spoon to serve, letting the excess sauce stay in the pot.

Once stirred, the sauce becomes smooth and coats the gnocchi and meat evenly. The dish is steaming hot, with stretchy cheese pulling from the spoon. Served on plates, it looks like a hearty, comforting pasta bake straight from the oven.

Common mistakes

One common mistake is lifting the lid too often to peek. Each time you open the slow cooker, heat escapes and adds 20-30 minutes of cooking time. Trust the process and keep the lid on. Another pitfall is overcooking the gnocchi, which can turn them mushy.

Stick to the recommended 4 hours on low, and check them at the 3.5-hour mark if your slow cooker runs hot. Also, avoid stirring too vigorously, as that can break the gnocchi apart. Finally, do not skip the cream cheese—it is the secret to the velvety sauce.

How to tell it’s done

The dish is done when the sausage is fully cooked and reaches an internal temperature of 160°F (71°C) on an instant-read thermometer. The gnocchi should be tender when pierced with a fork, and the sauce should be creamy and slightly thickened.

If the sauce is too thin, remove the lid and let it cook on high for an additional 15-20 minutes to reduce. The cheese should be fully melted and the top slightly golden.

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