This 5-ingredient slow cooker gnocchi feast is what I reach for on busy weeknights when I want something cozy, carb-y, and impressive with almost no effort. Shelf-stable gnocchi, originally an Italian pantry staple, holds up beautifully in the slow cooker, turning tender and pillowy as it simmers in a creamy tomato sauce. You literally dump everything in, walk away, and come back to a rich, crowd-pleasing supper that tastes like you fussed. It’s the kind of dish that has neighbors asking, “What are you cooking?” when they catch the aroma in the hallway.
Serve the gnocchi straight from the slow cooker with a simple green salad dressed in a sharp vinaigrette to cut through the richness. Warm, crusty bread or garlic toast is ideal for swiping up the extra sauce. A light Italian-style red wine, such as Montepulciano or Chianti, pairs nicely, or go with sparkling water and lemon if you prefer something non-alcoholic. For a fuller spread, add roasted vegetables—broccoli, Brussels sprouts, or green beans—to round out the plate.
5-Ingredient Slow Cooker Gnocchi FeastServings: 4
Ingredients
2 (16-ounce) packages shelf-stable potato gnocchi
1 (24-ounce) jar marinara sauce
1 1/2 cups low-sodium chicken broth (or vegetable broth)
1 cup heavy cream
2 cups shredded mozzarella cheese
Directions
Lightly mist the inside of your slow cooker with nonstick spray to help prevent sticking and make cleanup easier.
Dump the shelf-stable gnocchi into the bottom of the slow cooker and spread them into an even layer so they cook uniformly. The pot should look like a soft, even blanket of gnocchi covering the base.
In a medium bowl or large measuring cup, whisk together the marinara sauce, chicken broth, and heavy cream until smooth and well combined.
Pour the sauce mixture evenly over the gnocchi, gently shaking the slow cooker or using the back of a spoon to nudge the gnocchi so they are mostly submerged. Do not stir vigorously; you want to keep them in a fairly even layer.
Cover and cook on LOW for 2 to 3 hours, or until the gnocchi are tender and cooked through. Check around the 2-hour mark: the gnocchi should be soft but not falling apart, and the sauce should be hot and slightly thickened.
Once the gnocchi are tender, sprinkle the shredded mozzarella evenly over the top. Cover again and cook on LOW for 10 to 15 minutes, just until the cheese is melted and gooey.
Gently stir once or twice to pull some of the melted cheese down into the sauce while still leaving plenty on top. Taste and adjust seasoning at the table with salt, pepper, or crushed red pepper if desired.
Serve the gnocchi hot, scooping down to the bottom so each portion includes plenty of sauce and melted cheese. Leftovers can be cooled quickly, then refrigerated and reheated gently with a splash of broth or water to loosen the sauce.
Variations & Tips
For a vegetarian version, use vegetable broth instead of chicken broth and confirm your marinara is made without meat. To add protein while staying within the 5-ingredient spirit, choose a marinara that already includes Italian sausage or ground meat so you’re not adding an extra separate ingredient. If you prefer a lighter dish, swap half-and-half for the heavy cream and use part-skim mozzarella; the sauce will be a bit thinner but still satisfying. For more flavor, you can pick a marinara with added basil, garlic, or roasted vegetables. If your slow cooker runs hot, check the gnocchi on the earlier side (around 1 hour 45 minutes) to avoid overcooking, as they can become mushy if left too long. Food safety notes: Keep the slow cooker covered while cooking to maintain a safe temperature. If you add any cooked meats (like leftover chicken) in future variations, make sure they go in fully cooked and are reheated to at least 165°F in the sauce. Refrigerate leftovers within 2 hours of cooking, store in a shallow container so they cool quickly, and eat within 3 to 4 days. Reheat leftovers until steaming hot throughout, adding a splash of broth or water to prevent scorching.
