When a holiday weekend rolls around, I always lean toward the kind of supper that lets the house stay easy and the cook stay out of a hot kitchen. This 5-ingredient slow cooker gnocchi is just the sort of dish that fits Labor Day beautifully: simple pantry staples, a bag of frozen potato gnocchi, and a crock pot doing the heavy lifting while everyone comes and goes. It has that cozy, creamy, Italian-American comfort folks love, but with the practical spirit of a Midwestern kitchen where making something hearty without fuss is still a point of pride.
Serve this gnocchi with a crisp green salad, buttered green beans, or simple roasted broccoli to balance the richness. A basket of garlic bread or warm rolls is mighty welcome for soaking up the sauce, and if you are feeding a crowd over the long weekend, this sits nicely beside grilled sausage, rotisserie chicken, or a platter of sliced tomatoes with basil.
5-Ingredient Slow Cooker Labor Day Weekend Gnocchi
Servings: 6
Ingredients
1 (24-ounce) bag frozen potato gnocchi
1 (24-ounce) jar marinara sauce
1 cup heavy cream
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray or a little butter to help prevent sticking.
2. Add the frozen potato gnocchi to the slow cooker, then pour in the marinara sauce and heavy cream. Stir gently until the gnocchi is evenly coated.
3. Sprinkle in the mozzarella and half of the Parmesan, then stir again so the cheese is tucked throughout the sauce.
4. Cover and cook on LOW for 2 1/2 to 3 hours, stirring once about halfway through, until the gnocchi is tender and the sauce is thick and creamy.
5. Sprinkle the remaining Parmesan over the top, cover for 5 more minutes to let it melt slightly, then spoon hot servings into bowls and serve.
Variations & Tips
Add sausage: If you want a heartier holiday meal, stir in 1 pound of cooked Italian sausage before slow cooking. It makes the dish feel a little more substantial and stretches well for hungry weekend company.
Add spinach: For a little color and balance, stir in a few handfuls of baby spinach during the last 10 to 15 minutes of cooking. It wilts down quickly and gives the whole pot a fresher look.
Watch the time: Frozen gnocchi cooks more gently in a slow cooker than many pastas, but it can still go too soft if left too long. Start checking near the 2 1/2-hour mark so the dumplings stay tender instead of mushy.
Use the right sauce: Since there are so few ingredients here, choose a marinara you truly enjoy the flavor of. A robust tomato sauce with garlic and herbs will give this little recipe more depth without adding extra work.
Make it extra cheesy: If your family likes a thicker, cheesier finish, add an extra 1/2 cup mozzarella at the end and let it melt over the top before serving. That gives you a more casserole-like spoonful.