Gnocchi Smoked Kransky, Cherry Tomatoes and Baby Spinach -

Gnocchi Smoked Kransky, Cherry Tomatoes and Baby Spinach. This Delicious recipe creating a comforting, flavorful, and satisfying slow cooker meal.

Servings: 6
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Equipment: 6L slow cooker

Ingredients

Potato gnocchi 3 kg (500 grams) – this amount would sustain 2 packets of gnocchi to 4 people.
250 ml milk cream – see notes below.
340 ml can of evaporated milk
1 tsp heaped, cornflour
100 gram cream cheese, in cubes.
400 grams smoked kransky, sliced.
50 grams baby spinach leaves
250 grams cherry tomatoes, cut in half.
1 tsp dried Italian herbs
Salt and pepper to season
Grate 100 grams of Parmesan cheese from a block—check the notes for tips.

Add in cream, evaporated milk and cornflour and stir. Add this to slow cooker.
Place the cubes of cream cheese, sliced kransky, spinach, tomatoes, Italian herbs, and salt and pepper in the slow cooker. Mix gently to combine.
Cook on low for 4.5 hours total. Around the 4-hour mark, boil your gnocchi according to package instructions (usually 2 minutes).
Put the cooked gnocchi into the slow cooker and top it with fresh grated Parmesan cheese. Gently stir to mix and continue cooking for 15 minutes on low heat.
Generously pour into your presentation bowls, sprinkle with freshly grated block parmesan cheese, and serve immediately. Enjoy!

Notes

Cooking cream is a cooking cream, and it does not separate during cooking.
Using freshly grated block Parmesan improves flavor and reduces saltiness compared to pre-grated versions.
Can also be used as a pasta sauce—substitute gnocchi with your favorite cooked pasta.