Slow-Cooker Creamy Sun-Dried Tomato Gnocchi with Delicata Sq

• servings: 4 servings
• total time: 3 hours 15 minutes

Ingredients

4 cups unsalted vegetable broth

¼ cup chopped sun-dried tomatoes

1 (16 ounce) package shelf-stable potato gnocchi

1 small delicata squash, halved lengthwise, seeded and cut into 1/2-inch pieces

2 cloves garlic, grated

½ cup heavy cream

½ teaspoon ground pepper, plus more for serving

1 (5 ounce) package baby spinach

¼ cup chopped fresh basil

Grated Parmesan cheese for serving

Directions

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.

Nutrition

• Calories: 388 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Cholesterol: 34 mg
• Sodium: 437 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 10 g