Toss frozen potato gnocchi in the slow cooker with 4 other simple pantry staples to get a meal so delicious your whole family will be begging for seconds this Easter!

This 5-ingredient slow cooker poor man’s Easter gnocchi is exactly the kind of low-stress holiday main dish I lean on when life is busy but I still want something cozy and special. You literally toss frozen potato gnocchi into the slow cooker with four simple pantry staples—jarred marinara, a can of diced tomatoes, Italian seasoning, and shredded mozzarella—and let the slow cooker do the work while you handle everything else on your to-do list. It’s a budget-friendly twist on baked pasta that tastes like a cross between cheesy lasagna and pillowy dumplings, and it’s especially perfect for an easy, kid-approved Easter meal when you don’t feel like wrestling with a ham or a turkey.

Serve this cheesy slow cooker gnocchi straight from the crock with a big green salad (think bagged spring mix with a quick vinaigrette) and some garlic bread or buttered rolls to soak up the extra sauce. A simple roasted veggie—like carrots, broccoli, or green beans—rounds it out and keeps things feeling a little lighter. If you want to make it feel extra Easter-y, pair it with a fruit salad and a light dessert like lemon bars or carrot cake cupcakes.

Servings: 4-6

2 pounds frozen potato gnocchi

Lightly spray the inside of your slow cooker insert with nonstick cooking spray to help prevent sticking and make cleanup easier.

Pour the frozen potato gnocchi into the bottom of the slow cooker and spread them into an even layer so they match that classic top-down shot of gnocchi resting in the ceramic insert, waiting to be cooked.

In a medium bowl, stir together the jarred marinara sauce, the entire can of diced tomatoes with their juices, and the Italian seasoning until well combined.

Pour the sauce mixture evenly over the frozen gnocchi, gently pressing down with a spoon so most of the gnocchi are coated and nestled into the sauce. Do not stir aggressively; just make sure everything is mostly covered.

Sprinkle 1 cup of the shredded mozzarella evenly over the top of the saucy gnocchi.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the gnocchi are tender and cooked through and the sauce is bubbly around the edges.

Once the gnocchi are soft, sprinkle the remaining 1 cup of mozzarella over the top. Cover again and cook on HIGH for an additional 10 to 15 minutes, just until the cheese is melted and gooey.

Turn off the slow cooker. Let the gnocchi sit, covered, for about 5 minutes to thicken slightly, then gently scoop and serve straight from the crock. Taste and add salt and pepper if desired (optional, not counted as ingredients).

To bulk this up a bit while still keeping it pantry-friendly, you can stir in a drained can of white beans or chickpeas with the sauce for extra protein. If you have it on hand and don’t mind stretching beyond the core five ingredients, add a handful of grated Parmesan on top with the second layer of mozzarella for extra cheesy flavor. For a slightly lighter version, use part-skim mozzarella and a marinara that’s lower in added sugar. If your family likes a little heat, stir in a pinch of red pepper flakes with the Italian seasoning. You can also swap the marinara for a tomato-basil pasta sauce or a roasted garlic variety—whatever jar you already have in the pantry works. For meal prep, assemble everything in the slow cooker insert the night before (except the final cheese topping), cover, and refrigerate; in the morning, set the insert into the base, add 15–30 extra minutes to the cook time, and finish with the remaining cheese right before serving.