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slow-cooker creamy sun-dried tomato gnocchi with delicata squash & spinach
www.eatingwell.com
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Total: 3 hours, 15 minutes
Author : Liana Krissoff
Ingredients
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Instructions
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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.
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