Go Back
Gnocchi is the heart of this dish, providing a satisfying base that complements the vibrant vegetables. Its origins are steeped in tradition; this Italian delicacy has evolved over time, with variations found across regions. The beauty of gnocchi lies in its versatility—while the classic potato gnocchi remains popular, there are also variations made with ricotta, spinach, or even whole grains.

Fall Crockpot Gnocchi with Veggies

Embrace the cozy flavors of fall with the Harvest Gnocchi Medley, a heartwarming dish perfect for chilly evenings. This easy-to-make recipe combines soft gnocchi with an array of seasonal vegetables like butternut squash, Brussels sprouts, and carrots, all slow-cooked to perfection in one pot. With its nourishing ingredients and comforting flavors, this medley is not only a feast for your senses but also a nutritious meal ideal for busy weeknights. Enjoy the taste of autumn!
Print Recipe Pin Recipe

Ingredients
  

1 pound gnocchi (fresh or shelf-stable)

2 cups butternut squash, diced into 1-inch cubes

1 cup Brussels sprouts, halved

1 cup carrots, sliced into thin rounds

1 cup red bell pepper, diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth (low-sodium recommended)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 cup spinach or kale, chopped (optional)

½ cup parmesan cheese, grated (optional, for serving)

Fresh parsley, chopped for garnish (optional)

Instructions
 

Prep the Vegetables: Begin by thoroughly washing and preparing all your vegetables. Dice the butternut squash into 1-inch cubes, halve the Brussels sprouts, slice the carrots into thin rounds, chop the onion, and mince the garlic.

    Layer the Ingredients: Inside your crockpot, create an even layer at the bottom with the diced butternut squash, halved Brussels sprouts, sliced carrots, diced red bell pepper, and chopped onion.

      Add Aromatics: Sprinkle the minced garlic evenly over the layered vegetables, ensuring a spread of flavor throughout.

        Pour the Broth: Carefully pour the vegetable broth over the layered veggies, ensuring they are well covered. This will help infuse the flavors during cooking.

          Season the Dish: Sprinkle the dried thyme and rosemary over the ingredients, followed by adding salt and pepper to taste. Gently stir to combine, making sure all the vegetables are well seasoned and submerged in the broth.

            Add Gnocchi: Place the gnocchi on top of the vegetable mixture. Do not stir yet, as this will allow the gnocchi to cook perfectly without becoming mushy.

              Cook: Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the gnocchi are cooked through.

                Incorporate Greens: If you choose to add spinach or kale, stir it into the mixture during the last 30 minutes of cooking, allowing it to wilt and meld with the other ingredients.

                  Serve: Once the cooking time is complete, gently stir the entire dish to combine all the ingredients. Adjust the seasoning to taste if necessary. Serve hot, garnished with grated parmesan cheese and fresh parsley for a beautiful finishing touch.

                    Prep Time, Total Time, Servings: 15 minutes | 7 hours | 4-6 servings

                      Presentation Tips: For an appealing presentation, serve the medley in shallow bowls, and finish with a sprinkle of extra parsley and a light dusting of parmesan cheese for added allure.