Crockpot Beef Gnocchi

Today we’re talking soft, pillowy gnocchi, plus a rich, slow-cooked meat sauce for the ultimate past night, made easier with the slow cooker. The sauce simmers away in the crockpot for hours, becoming thick, hearty, and full of flavor, while the gnocchi only takes a couple of minutes to cook before it’s stirred through. Finished with plenty of freshly grated Parmesan and a handful of fresh herbs, it’s an easy comfort food dinner that I love serving for weeknights and also when I’m hosting guests. 

By the way, if you love slow cooker dinners, you’re most definitely in the right place! Check out more reader favorites including crockpot marry me chicken pasta, crockpot beef bourguignon, crockpot lasagna soup, crockpot Swedish meatballs, and crockpot garlic parmesan pork chops. 

Notes From The Test Kitchen: Gnocchi behaves very differently from dried pasta, so I tested this recipe a couple of different ways. While it can be cooked in the slow cooker, the texture wasn’t nearly as good.

Gnocchi is soft to begin with, and after cooking in with the sauce it became too delicate and started to lose its shape. Cooking it separately until it just floats, then gently folding it through the finished meat sauce, gave the best results every time. The gnocchi stayed light and pillowy, and the sauce still coated every piece beautifully.

Recipe Notes & Tips 

• Cook the gnocchi separately. I’m mentioning this several times because it really is important! Gnocchi only takes a few minutes to cook, so it’s best added right at the end. Cooking it in the slow cooker for hours will make it soft and mushy.
• Brown the beef first. Taking the time to brown the beef adds much richer flavor to the finished sauce and lets you drain away any excess grease.
• Don’t overcook the gnocchi. It’s ready as soon as it floats to the surface. Overcooking can make it soft and delicate, making it more likely to break apart when stirred into the sauce.
• Fold everything together gently. Gnocchi is much softer than dried pasta, so use a spoon to gently coat it in the sauce rather than stirring vigorously.
• Taste before serving. Marinara sauces vary from brand to brand, so give the sauce a final taste and adjust the salt and pepper if needed.
• Finish with Parmesan. Freshly grated Parmesan melts slightly into the hot sauce and adds a savory finish that works perfectly with the rich tomato sauce.
• Add fresh herbs just before serving. A sprinkle of chopped parsley or basil brightens the whole dish and adds a fresh contrast to the slow-cooked sauce.

Storage & Reheating 

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For the best texture, freeze the meat sauce before adding the gnocchi. Freeze for up to 3 months, then thaw, reheat the sauce, and cook fresh gnocchi before serving.

Reheat gently on the stovetop or in the microwave until piping hot.

Other Ways To Use This Meat Sauce

This meat sauce is well worth making in a big batch. If you know you won’t need it all, portion some out before adding the gnocchi and you’ve got the start of another easy dinner later in the week – a great cook once, eat twice shortcut.

Here are a few more ways to use it:

• Toss with spaghetti or rigatoni.
• Layer it into a homemade lasagna.
• Spoon it over a baked potato.
• Serve it over creamy polenta.
• Use it as the filling for stuffed peppers.

Tried this recipe? You can leave a review and a star rating below. Your feedback helps me to create more recipes that you’ll love making in your own home – and it always makes my day too!