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., January 2022


Credit: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

Recipe Summary

10 mins
3 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


6-quart slow cooker

Nutrition Facts

about 1 3/4 cups
388 calories; protein 10g; carbohydrates 63g; dietary fiber 6g; sugars 5g; fat 12g; saturated fat 7g; mono fat 3g; poly fat 1g; cholesterol 34mg; vitamin a iu 14181IU; vitamin b3 niacin 1mg; vitamin c 34mg; vitamin d iu 19IU; vitamin e iu 2IU; folate 23mg; vitamin k 184mg; sodium 437mg; calcium 105mg; iron 2mg; magnesium 63mg; phosphorus 57mg; potassium 428mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 2mcg.