Dump frozen potato gnocchi in the slow cooker and 3 other simple pantry staples to get a meal so unbelievably delicious your family will be begging for more!

This 4-ingredient slow cooker Fourth of July gnocchi is what I make when I want something cozy and comforting but don’t have the time (or energy) for a big production. You literally dump frozen potato gnocchi into the slow cooker, add three simple pantry staples, and walk away. A few hours later, you’ve got soft, pillowy gnocchi in a creamy, garlicky tomato sauce that tastes like you fussed way more than you did. It’s perfect for busy holiday weekends when you’re juggling cookouts, kids running around the yard, and trying to keep the kitchen mess to a minimum.

Serve this slow cooker gnocchi straight from the crock on a buffet or picnic table with a big green salad, garlic bread, or a simple side of roasted veggies. It pairs really well with grilled chicken, Italian sausage, or burgers if you’re already firing up the grill for the Fourth of July. A sprinkle of extra Parmesan and some red pepper flakes on the side lets everyone customize their bowl. For drinks, think iced tea, lemonade, or a light red wine if you’re keeping things more grown-up.

Servings: 4

2 (16-ounce) packages frozen potato gnocchi

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.

Dump the frozen potato gnocchi in an even layer on the bottom of the slow cooker. It’s okay if some overlap a bit, but try not to pile them too high in one spot so they cook evenly.

Pour the marinara sauce evenly over the frozen gnocchi, using a spoon or spatula to gently spread it so most of the gnocchi is coated.

Slowly pour in the heavy cream, drizzling it over the saucy gnocchi. Do not stir aggressively; just use the back of a spoon to lightly swirl the cream into the sauce on top.

Sprinkle the grated Parmesan cheese evenly over everything. Again, no need to stir—keeping the gnocchi mostly in place helps them stay tender and not fall apart.

Cover the slow cooker with the lid and cook on LOW for 3 to 3 1/2 hours, or until the gnocchi are tender and the sauce is bubbly around the edges. Avoid opening the lid in the first 2 hours so you don’t lose heat.

Once the gnocchi are cooked through and soft, gently stir from the bottom to coat all the gnocchi in the creamy tomato-Parmesan sauce. If the sauce looks a little thick, you can thin it with a splash of milk or a bit more cream.

Taste and adjust seasoning if needed by adding a pinch of salt, black pepper, or an extra handful of Parmesan.

Serve hot straight from the slow cooker, with more Parmesan on the side if you like.

For a little extra flavor without adding more ingredients, use a marinara that’s already seasoned with garlic and herbs. If you want a bit of spice, add a pinch of crushed red pepper flakes along with the Parmesan before cooking. You can also swap half of the heavy cream for milk or half-and-half to lighten it up slightly, though the sauce will be a bit less rich. For more protein, stir in cooked and crumbled Italian sausage, shredded rotisserie chicken, or drained canned white beans during the last 20–30 minutes of cooking so they warm through without drying out. If you need this to sit on warm for a while during a party, switch the slow cooker to WARM once the gnocchi are tender; leaving it on LOW too long can make the gnocchi overly soft. Food safety tips: Keep the slow cooker covered while cooking to maintain a safe temperature. If you add any cooked meat, make sure it’s fully cooked before going into the slow cooker and that the finished dish stays above 140°F if held on WARM. Refrigerate leftovers within 2 hours in shallow containers and reheat thoroughly until steaming hot before eating.