Slow-Cooker Creamy Sun-Dried Tomato Gnocchi with Delicata Squash & Spinach

Step 1

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.

Step 2

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.