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Slow Cooker

Slow Cooker Creamy Sun Dried Tomato Gnocchi with Delicata Squash & Spinach

This cozy, hearty slow-cooker dinner features tender gnocchi and veggies in a creamy sun-dried tomato sauce. The dusting of flour in the gnocchi packaging helps thicken the broth over the long, gentle cooking time—and a swirl of cream finishes the dish. Serve with crusty whole-wheat bread for sopping up the tangy sauce.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 cups unsalted vegetable broth
  • ¼ cup chopped sun-dried tomatoes
  • 1 (16 ounce) package shelf-stable potato gnocchi
  • 1 small delicata squash, halved lengthwise, seeded and cut into 1/2-inch pieces
  • 2 cloves garlic, grated
  • ½ cup heavy cream
  • ½ teaspoon ground pepper, plus more for serving
  • 1 (5 ounce) package baby spinach
  • ¼ cup chopped fresh basil
  • grated parmesan cheese for serving

Directions

  1. Combine broth, sun-dried tomatoes, gnocchi, squash and garlic in a 6-quart slow cooker. Cover and cook on Low until the squash is tender and the sauce has thickened, about 3 hours.
  2. Increase heat to High. Stir in cream and pepper. Gently fold in spinach and basil. Cover and cook until the spinach wilts, 5 to 10 minutes. Serve topped with Parmesan and pepper, if desired.