Pour a package of solid frozen potato gnocchi in the slow cooker with 2 other everyday items to get a meal so delicious your friends will be begging for more.

This 3-ingredient slow cooker gnocchi dinner is one of those toss-it-in-and-walk-away meals that feels almost too easy for how cozy and comforting it turns out. You literally pour a package of solid frozen potato gnocchi straight into the slow cooker, add two everyday items—jarred marinara and shredded mozzarella—and let the slow cooker do the work. The gnocchi soak up the sauce and turn pillowy and tender, and the cheese melts into a bubbly, stretchy blanket on top. It’s the kind of simple, family-friendly recipe that’s perfect for busy weeknights, game nights, or when you’ve got friends coming over and want something everyone will be begging you to make again.

Serve this cheesy slow cooker gnocchi hot, straight from the crock, with a simple green salad or steamed veggies on the side to balance the richness. Garlic bread or buttered toast soldiers are great for scooping up any extra sauce and melty cheese. If you like a little extra something, sprinkle each bowl with grated Parmesan and a pinch of red pepper flakes. For a fuller spread when company comes over, pair it with a big salad bar—lettuce, chopped veggies, and a few dressings—so everyone can build their own plate the way they like it.

Servings: 4

1 (16–18 oz) package frozen potato gnocchi (solid, straight from the freezer)

Lightly spray the inside of your slow cooker with cooking spray or rub with a little oil to help prevent sticking.

Pour the solid frozen potato gnocchi in an even layer across the bottom of the slow cooker. It’s fine if a few overlap, but try to keep them mostly in a single layer so they cook evenly.

Pour the jar of marinara sauce evenly over the frozen gnocchi, making sure all the gnocchi are coated. Use a spoon to gently press down any pieces that are sticking up so they’re mostly covered in sauce.

Cover the slow cooker with the lid and cook on HIGH for 1½ to 2 hours, or on LOW for 3 to 3½ hours. Do not stir during the first hour so the gnocchi can soften without breaking apart.

After about 1½ hours on HIGH (or 3 hours on LOW), check the gnocchi. They should be tender when pierced with a fork and the sauce should be bubbling around the edges.

Once the gnocchi are tender, gently stir from the bottom just once or twice to coat everything evenly with sauce, being careful not to mash the gnocchi.

Sprinkle the shredded mozzarella evenly over the top of the saucy gnocchi. Cover again and cook on HIGH for another 10–15 minutes, or until the cheese is fully melted and just starting to get bubbly around the edges.

Turn the slow cooker to WARM and let the gnocchi sit for 5–10 minutes to set slightly—this helps it scoop more neatly and keeps the cheese from sliding off.

Spoon into bowls and serve hot, with any optional toppings you like (such as grated Parmesan or a sprinkle of dried Italian herbs).

For picky eaters, stick with a very smooth marinara sauce and skip any chunky vegetable varieties. You can also use a mild tomato basil sauce if your kids don’t like strong flavors. If you want to sneak in a little extra nutrition without adding more ingredients to the slow cooker, serve this with raw veggies and ranch on the side—kids often enjoy dipping more than they realize they’re eating vegetables. For a creamier version, you can swap half of the marinara for a jarred tomato cream sauce or vodka sauce (still keeping the total to one jar), which gives a rich, pink sauce that feels a bit fancier for guests. If your family likes things extra cheesy, bump the mozzarella up to 2½ cups and add a sprinkle of grated Parmesan at the table. To keep the edges from overcooking in a hotter slow cooker, check the gnocchi 15–20 minutes earlier the first time you make it and give a gentle stir from the outside in. Leftovers reheat well in the microwave with a splash of water or extra sauce so they don’t dry out, making this a great make-ahead option for next-day lunches.