Slow Cooker Pepperoni Sausage Tuscan Gnocchi Tips, FAQ & printable recipe

Tips for success

For a richer flavor, use a combination of chicken broth and a splash of white wine, but note that wine adds sulphites. If you prefer a spicier kick, use hot Italian sausage and add a pinch of red pepper flakes.

To make the dish even more indulgent, stir in a handful of fresh spinach during the last 15 minutes of cooking—it will wilt into the sauce beautifully.

When reheating leftovers, add a splash of milk or broth to loosen the sauce, as it thickens when chilled. The gnocchi will continue to absorb liquid, so a little extra moisture helps bring it back to its creamy consistency.

This dish also freezes well; just portion it into airtight containers and thaw overnight in the refrigerator before reheating.

Variations

• Spicy Sausage: Use hot Italian sausage and add 1/2 teaspoon of red pepper flakes with the other ingredients. This adds a pleasant heat that balances the creamy sauce.
• Vegetable Boost: Add 1 cup of sliced mushrooms and 1 cup of chopped spinach during the last 30 minutes of cooking. This adds extra vegetables and earthiness.
• Cheesy Herb Swirl: Stir in 1/4 cup of grated Parmesan cheese and 1 tablespoon of chopped fresh basil just before serving. This enhances the cheesy flavor and adds freshness.
• Chicken Swap: Replace the Italian sausage with 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces. Cook the same way, but ensure the chicken reaches an internal temperature of 165°F (74°C).

Storage and make-ahead

Fridge

Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of broth or milk. The sauce will thicken when cold.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of milk or broth to restore the creamy consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so you may want to add a splash of broth or milk when reheating. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through.

This recipe is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook as directed. You may need to add 30 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve the gnocchi hot, straight from the slow cooker, with a sprinkle of fresh parsley or basil for a pop of color. It pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Crusty bread is also a must for sopping up every last bit of the creamy sauce.

For a heartier meal, serve the gnocchi alongside roasted vegetables or a simple steamed green bean. You can also top each serving with extra mozzarella and broil for a minute to get a bubbly, golden crust.

This dish is satisfying enough to stand alone, but it also welcomes additions like mushrooms or artichoke hearts.

Frequently asked questions

Recipe card

Slow Cooker Pepperoni Sausage Tuscan Gnocchi

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 sun-dried tomatoes, julienned
• 1 1/2 cups chicken broth
• 8 oz cream cheese, softened and cubed
• 2 cups shredded whole-milk mozzarella

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Spoon the creamy gnocchi and sausage mixture onto plates or into bowls. Serve immediately while hot, with extra mozzarella or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

25 g

Carbohydrates

42 g

Fat

38 g

Fiber

3 g

Sugar

6 g

Sodium

1450 mg

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