Slow Cooker Gnocchi in Creamy Pork Sauce

Slow Cooker Gnocchi in a Creamy Pork Sauce - An easy dinner perfect for a crowd! | browneyedbaker.com

I made this slow cooker gnocchi for Sunday dinner the week before Christmas and everyone absolutely raved about it. It was so incredibly easy to make and is the perfect cold-weather dinner now that winter seems to have finally arrived. A pork shoulder is simmered in crushed tomatoes and some simple seasonings; once it is so tender it’s falling apart, cream and gnocchi are stirred into the mixture. A sprinkling of grated cheese and some parsley, a loaf of crusty Italian bread, and dinner is served.

Slow Cooker Gnocchi in a Creamy Pork Sauce - An easy dinner perfect for a crowd! | browneyedbaker.com

I saw the original recipe over on Bev Cooks and made a couple of adjustments…

I doubled her recipe, which I’ve reflected below, because we typically have at least five people for dinner on Sundays and we love to load up on leftovers for the week.

Secondly, her recipe called for diced tomatoes, but I much prefer a thicker, richer tomato sauce without big chunks of tomatoes, so I opted to use crushed tomatoes instead.

This turned out absolutely amazing and will be stashed away as an easy go-to slow cooker meal in my rotation.

Slow Cooker Gnocchi in a Creamy Pork Sauce - An easy dinner perfect for a crowd! | browneyedbaker.com

Four years ago: Chicken Noodle Soup
Six years ago: Rugelach

Slow Cooker Gnocchi in Creamy Pork Sauce

Yield: 8 to 10 servings

Prep Time: 15 minutes

Cook Time: 12 hours

Total Time: 12 hours 15 minutes

Slow cooked pork in a tomato-cream sauce with gnocchi is the ultimate cold-weather meal!

Ingredients:

1 medium yellow onion, diced
6 cloves garlic, minced
4 to 5 pound bone-in pork shoulder
2 (28-ounce) cans crushed tomatoes
1 tablespoon Italian seasoning
Salt and pepper, to taste
½ cup heavy cream
2 pounds dried gnocchi

Directions:

1. Spray a 6-quart slow cooker with non-stick cooking spray.

2. Place the diced onion in the bottom of the slow cooker and top with the garlic. Place the pork shoulder on top of the onion and garlic. Pour one can of the crushed tomatoes over the pork and around the sides. Sprinkle the Italian seasoning all over and season with salt and pepper, to taste. Pour the second can of crushed tomatoes over. Cover and cook on low for 11 hours.

3. Remove the bone and the layer of fat on the pork and discard. Stir in the heavy cream and then stir in the gnocchi. Cover and cook for an additional 1 hour on low. Serve with grated Parmesan or Romano cheese.

Note: Dried gnocchi are found in the pasta aisle at the supermarket (I bought the DeLallo brand). Do not use fresh or refrigerated gnocchi, or they will become too soft during cooking.

(Recipe adapted from Bev Cooks)

SHARE THIS POST



58 Responses to “Slow Cooker Gnocchi in Creamy Pork Sauce”

  1. Sally on January 5, 2016 at 4:08 am

    This looks delicious. I’m with you on preferring a smoother sauce. This must be the gnocchi time of year, because this is the third recipe I’ve pinned in two days!

    Reply

  2. Faye on January 5, 2016 at 5:25 am

    Thank you for posting a slow-cooker recipe, thats one thing I was wanting to see more of this new year, didn’t have to wait long!!
    I know the recipe is for pork but could I use beef instead, I’m not a massive pork fan and have a beef roasting joint that I need to use up, thank you

    Reply

    • Sally on January 5th, 2016 at 8:55 am

      Obviously I’m not Michelle, but I have to paraphrase a comment I read at another site. When it comes to cooking, you can do anything you want. Recipes are guides; they’re not written in stone.

      Reply

    • Michelle on January 5th, 2016 at 2:16 pm

      Hi Faye, Yes, I’m sure beef would be delicious too!

      Reply

  3. Marisa Franca @ All Our Way on January 5, 2016 at 7:01 am

    Great recipe!! I’ve already pinned and planned on making it once we get back north. Now, I have never heard of “dried gnocchi”. Do you mean the packaged ones we see in the store? I imagine our homemade gnocchi might be too tender?

    Reply

    • Laura on January 5th, 2016 at 10:54 am

      My question is the same as two others I see posted…not sure what “dried gnocchi” is– I was think perhaps using store bought frozen ( we have a great Italian deli/grocery store here) and not thawing to keep it al dente as another person asked – to me, nothing worse than over cooked pasta. This recipe looks amazing – cannot wait to try it!

      Reply

    • Michelle on January 5th, 2016 at 2:15 pm

      Hi Marisa (and Laura), Yes, dried gnocchi would be the packaged ones you buy in the pasta aisle at the grocery store. Not fresh or refrigerated – they will get too mushy.

      Reply

      • Kelly Dally on January 6th, 2016 at 12:07 pm

        I think the “dried” confusion is coming from what dried gnocchi actually looks like because in the pasta section when you see dried pasta it is very hard. But the dried gnocchi still has a soft appearance to it and the packaging says that it cooks in 2 to 3 minutes. It almost looks as if it is not dried enough to be dry pasta. At least I hope I am right because I have this in the crock pot for tonight’s dinner and I have my “dried” gnocchi sitting on the counter waiting to be added after work. Thanks for the recipe – can’t wait to try it.

        Reply

        • Michelle on January 7th, 2016 at 10:11 pm

          Hi Kelly, You are 100% correct!

          Reply

  4. Carrie on January 5, 2016 at 7:03 am

    Due to the 12 hour cooking time, did you make this the day before or do you just plan for a late dinner? How do you reheat leftovers? I am thinking this looks great for the playoff game on Saturday!

    Reply

    • Michelle on January 5th, 2016 at 2:13 pm

      Hi Carrie, I started the pork before bed and let it cook through the night, then finished it in the morning and let it sit on warm until we were ready to eat! Leftovers we just heated up in the microwave.

      Reply

      • Marla on January 17th, 2016 at 3:19 pm

        When cooking the pork through the night, do you add the gnocchi and cream as soon as the pork is done and then let it sit on warm until it’s time to eat or do you wait and add the gnocchi and cream an hour before eating?
        Thank you.

        Reply

        • Michelle on January 18th, 2016 at 8:53 pm

          Hi Marla, I let the pork sit on warm (my crock pot has a timer, so once the cooking time is done it automatically switches to warm), then I add the gnocchi and cream an hour before eating.

          Reply

  5. Molly F.C. on January 5, 2016 at 7:16 am

    Question about the gnocchi, after cooking for an hour, how would you rate its al dente-ness? Is it more mushy than to the tooth? Thanks.
    This recipe looks delicious!

    Reply

    • Michelle on January 5th, 2016 at 2:14 pm

      Hi Molly, Not mushy at all! The key is to use the dried gnocchi, not fresh. I think fresh gnocchi would get way too mushy.

      Reply

      • Molly F.C. on January 5th, 2016 at 2:30 pm

        Thanks Michelle! Appreciate the info.

        Reply

  6. Michelle on January 5, 2016 at 1:24 pm

    Finally it’s cold in Pittsburgh, and this looks so delicious, like the perfect dish to hit the “comfort food spot”. I’m definitely thinking this is a must-try recipe. Thanks for posting/sharing it. Hope you’re enjoying the little bit of snow and cold we finally have 🙂

    Reply

  7. Molly on January 5, 2016 at 1:46 pm

    Wow! Gnocchi is a personal favorite and it looks like there is so much depth of flavor in this recipe! Cannot wait to give it a try.

    Reply

  8. Linda on January 5, 2016 at 3:30 pm

    If I cut the recipe in half, do I let it cook for a shorter amount of time since I’m using only a smaller cut of pork? How much time would you suggest?

    Reply

    • Michelle on January 18th, 2016 at 8:53 pm

      Hi Linda, I don’t think so, I would cook it the full time.

      Reply

  9. Kari on January 5, 2016 at 4:26 pm

    I’ve never combined gnocchi and pork together. What a yummy sounding combo!
    Kari
    http://www.sweetteasweetie.com

    Reply

  10. Honey, What's Cooking? on January 5, 2016 at 4:27 pm

    oh my goodness this looks sensational.
    I had no idea they sell dried gnocchi.. will get on it.

    Reply

  11. Sweetie on January 6, 2016 at 3:40 am

    Hi Michelle,
    This recipe looks absolutely amazing and will try it out today. Will buy the ingredients after work. Got myself a slow cooker for Christmas and have not tried it out yet. The dried gnocchi; are they almost like pasta shells?

    Reply

    • Michelle on January 7th, 2016 at 10:13 pm

      No, not quite – they look like regular gnocchi but are in a vacuum-sealed package.

      Reply

  12. Sweetie on January 7, 2016 at 2:37 am

    So got all the ingredients except the dried gnocchi, so I bought the pasta shell-like gnocchi. Woke up at 05H00 am and put it in my slow cooker as per the recipe. Came to work while it’s doing the “thing”. In the mean time I will make a few phone calls to find out where to buy the dried gnocchi for the last step of the recipe. So good luck to me!

    Reply

  13. Katie on January 7, 2016 at 10:14 am

    This looks amazing!! I may just have to include it on the menu for my Super Bowl party!!!

    Reply

  14. JG on January 7, 2016 at 3:57 pm

    Definitely I’ll be making this delicious dish soon! Reminds me of an entree I enjoyed 2 years ago & have never forgotten. A question regarding the dried gnocchi- is it packaged in cryovac in the pasta aisle? It’s not a “hard” pasta?
    Thanks,
    JG

    Reply

    • Michelle on January 7th, 2016 at 10:14 pm

      Hi JG, Yes, you are correct – it’s sort of shrink wrapped in the pasta aisle, but it’s not “hard” pasta.

      Reply

  15. Gayle boysen on January 9, 2016 at 11:21 am

    I was wondering if a boneless pork loin would work , not tenderloin but the bigger loin pieces , loin has always cooked great in the crockpot

    Reply

    • Michelle on January 10th, 2016 at 10:15 pm

      Hi Gayle, I typically don’t use loin because it’s super lean and I like the fattier shoulder/butt cuts, but if you like it, then by all means go for it!

      Reply

  16. Chelsea on January 9, 2016 at 12:20 pm

    Made this last night, it was a big hit!! So perfect for a cold night!

    Reply

    • Michelle on January 10th, 2016 at 10:15 pm

      Hi Chelsea, So glad you enjoyed it! It’s definite winter comfort food!

      Reply

  17. Julie Bacon on January 13, 2016 at 11:57 am

    I made this last night and it was fabulous! Anyone wondering if it is as good as it looks….YES! I did go with a smaller roast – 3.5 pounds boneless. As Michelle said above, definitely do stick with shoulder/butt roast and not a pork loin. For this size I cooked 6 hours, then shredded, added the cream and the gnocchi and cooked on low for final hour. My company loved it so much they all asked to take leftovers home. Thank you so much for this delicious recipe!

    Reply

  18. Jackie A on January 13, 2016 at 8:32 pm

    I have everything to make this except the “dried” gnocchi. I do however have two bags of frozen ones. Do you think I could get away with using those?

    Reply

    • Michelle on January 18th, 2016 at 8:56 pm

      Hi Jackie, I’ve never used frozen gnocchi so I’m not sure how quickly they cook and if they’re prone to getting mushy. You could use it but just keep an eye after you add them and turn the slow cooker off and serve if the gnocchi start to get too soft.

      Reply

  19. Meredith on January 15, 2016 at 5:51 am

    I’m making this recipe this weekend for the family. But, it can be pretty hard to find pork shoulder around here sometimes 😕 I have one, it’s just 9 pounds!! Would you just increase the cooking time??

    Reply

    • Michelle on January 18th, 2016 at 8:57 pm

      Hi Meredith, You might need to!

      Reply

  20. Bridget G on January 18, 2016 at 10:01 am

    Tasty and easy. I forgot the cream and it was still good.

    Reply

  21. Marla on January 18, 2016 at 4:53 pm

    I can not wait to make this recipe. I want to cook my pork through the night like you did. I am wondering if you put the gnocchi and cream in as soon as the pork was ready and let it sit on warm until you were ready to eat or did you wait and add the gnocchi and cream an hour before you planned to eat? As always, thanks for all you do.

    Reply

  22. Jenn on January 23, 2016 at 11:08 am

    Is it possible to cook this on high for a shorter period of time?

    Reply

    • Michelle on January 25th, 2016 at 10:32 pm

      Hi Jenn, I’m sure you could, but I always find that large cuts of meat come out the best low and slow.

      Reply

  23. Makala E. on January 24, 2016 at 10:35 am

    Hi Michelle! Not sure if I have ever left a comment before, but I have been following/subscribed to your blog for a couple years now, and it (only with Annie’s Eats and Pink Parsley) are my go-to’s for food/baking inspiration! As soon as I saw this post for this dinner, I *KNEW* it would be one that I had to try. I made this last night for dinner for my family of five (including two teens and one pre-teen) and it was devoured by all!! My husband could not stop raving about it! Even my eldest daughter, who does not like gnocchi after having tasted it in Italy (of all places!), said she liked it and actually enjoyed the gnocchi this time! haha Anyways… just wanted to finally comment and say thank you for sharing yet another great recipe!
    ps. Wishing Joseph a VERY happy (belated) first birthday! I have so enjoyed your posts regarding pregnancy, and his first year. I know you probably hear this time and time again, but seriously…. ENJOY your time with him, for it truly does pass in the blink of an eye… my kids are now 16 1/2, almost-15, and 11 1/2… and I often wonder where the time has gone!

    Reply

    • Michelle on January 25th, 2016 at 10:32 pm

      Hi Makala, Thanks so much for the sweet comment. I’m so glad your family enjoyed the recipe!

      Reply

  24. Jessica on January 25, 2016 at 6:15 pm

    I accidentally got boneless pork butt. :-/ can I still use that?

    Reply

    • Michelle on January 25th, 2016 at 10:33 pm

      Hi Jessica, Yes, it should!

      Reply

  25. Nicole on February 9, 2016 at 11:06 am

    I made this yesterday for dinner and I have to give you the biggest thank you! I started it at 5am and then shredded the meat, added the cream and gnocchi at about 5:30 pm. We were able to eat at 6:30 pm. The best part is my picky 14 year old saw me adding the gnocchi and was disgusted! She muttered to me, can you at least make me some separately, without sauce! I convinced her to taste one bite. That’s all it took! She was hooked! Everyone went back for seconds! Thank you! This was amazing!

    Reply

  26. Ann Talamantes on February 9, 2016 at 11:32 am

    Before we ate, my husband said it smelled “hella good” and wanted to know if we could eat it in tacos…….I told him to hold on and try it as an “italian” dish. I added red pepper flakes and my husband really liked the slight after burn.

    Reply

  27. Julie on February 19, 2016 at 10:57 am

    Looks like there are many others confused about the dried gnocchi. I live close to one of the largest Italian markets in the country, so when I inquired, I was told that this (https://en.wikipedia.org/wiki/Gnocchi#/media/File:Barilla_gnocchi_03.jpg) is dried gnocchi. But yours looks like normal, fat, rounded gnocchi, not the flat pasta, correct? Do you mean shelf-stable gnocchi? Thanks. 🙂

    Reply

    • Michelle on February 21st, 2016 at 9:34 pm

      Hi Julie, Yes, they are sold in the same aisle as the dried pasta, sort of in a shrink wrapped package. They are normal fat rounded gnocchi, but not in the refrigerated, fresh pasta section.

      Reply

  28. Heather on February 27, 2016 at 6:40 pm

    Hey Michelle! I’m wondering how much to reduce the cook time if I’m using a boneless shoulder (small town and I couldn’t get one with the bone in). Thanks!

    Reply

    • Michelle on March 2nd, 2016 at 10:29 am

      Hi Heather, I would cook it for the same amount of time, it won’t dry out with the sauce and will get super tender.

      Reply

  29. Laura Schreiber on March 19, 2016 at 5:34 pm

    Hello
    Im making this for Easter dinner…Im not big on “chunks” of tomatoes either..
    Do you think tomato puree would work?

    Thanks!

    Reply

    • Michelle on March 23rd, 2016 at 11:02 am

      Hi Laura, The crushed tomatoes as instructed in the recipe will have no chunks of tomato!

      Reply

  30. Maroula on July 30, 2016 at 12:44 am

    Hi Michelle,
    I’ve had a quick look through the comments but haven’t found anything regarding the gnocchi and cooking time.
    On the pack of the gnocchi it says cooks in 2 minutes…will they not be soggy if I’m putting them in, in the last hour of cooking?
    Thanks Maroula 🙂

    Reply

    • Michelle on August 2nd, 2016 at 10:11 pm

      Hi Maroula, Did you purchase dried gnocchi per the recipe, or fresh? It sounds like fresh, and if so, yes, they might get soggy.

      Reply

      • Maroula on August 3rd, 2016 at 6:21 pm

        Hi Michelle,
        It is from the dried pasta section so it is dried.
        Will it still be soggy…as is says will be cooked in 2 minutes….or is that because normally it would be cooked in water.
        Thanks again

        Reply

        • Michelle on August 4th, 2016 at 9:30 pm

          If it’s indeed dried, then you should be fine.

          Reply

          • Maroula on August 4th, 2016 at 10:39 pm

            Perfect. Thank you.
            Can’t wait to make it 🙂

            Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)