There are some days when supper needs to be easy, filling, and comforting all at once, and this slow cooker gnocchi fits that bill better than most. Using frozen potato gnocchi and just a handful of simple ingredients, you can put together a rich, creamy pasta dinner with hardly any fuss at all. It has that old-fashioned Midwestern practicality I’ve always loved: pantry-friendly, family-pleasing, and hearty enough to bring everyone to the table with good appetites.
This dish is lovely with a simple green salad, steamed broccoli, or green beans with a little butter and black pepper. If you want to stretch it for a bigger meal, set out some warm garlic bread or toasted Italian bread to catch every bit of the creamy sauce. A glass of iced tea or sparkling water with lemon goes nicely alongside, and for a special supper, a bowl of fruit makes a nice light finish.
5-Ingredient Slow Cooker Parents' Day Gnocchi
Servings: 6
Ingredients
1 package (16 to 20 ounces) frozen potato gnocchi
1 pound Italian sausage, browned and drained
1 jar (24 ounces) marinara sauce
1 block (8 ounces) cream cheese, cubed
1 cup shredded mozzarella cheese
Directions
1. Lightly grease the slow cooker insert if desired for easier cleanup. Add the frozen potato gnocchi to the bottom of the slow cooker, then scatter the browned and drained Italian sausage over the top.
2. Spoon the marinara sauce over the gnocchi and sausage. Add the cubed cream cheese on top, spacing the pieces around so they melt evenly.
3. Cover and cook on low for 3 to 4 hours, stirring once or twice if you can, until the gnocchi is tender and the cream cheese has melted into the sauce.
4. Sprinkle the mozzarella cheese over the top, cover again, and cook for 10 to 15 minutes more until the cheese is melted. Spoon into bowls and serve hot.
Variations & Tips
Make it meatless: Leave out the sausage and use a hearty marinara. You can stir in sautéed mushrooms or baby spinach near the end if you want a little extra substance without much more work.
Use a different cheese: Mozzarella gives you that soft, melty finish, but an Italian blend or a sprinkle of parmesan on top will add a little sharper flavor. If using parmesan, add it just before serving.
Watch the cooking time: Slow cookers can vary quite a bit, especially newer hot-running models. Start checking around the 3-hour mark so the gnocchi stays tender and does not get overly soft.
Add a touch of seasoning: Depending on your sausage and sauce, you may like a pinch of Italian seasoning, red pepper flakes, or black pepper. Taste before adding salt, since jarred sauce and sausage can already bring plenty.
For easier serving: Let the finished gnocchi rest with the lid off for about 5 minutes before dishing it up. The sauce thickens a bit as it stands, making it easier to spoon into bowls neatly.