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As the leaves begin to turn and the air grows crisp, there's no better way to celebrate the season than by indulging in a warm, comforting meal. Harvest Heaven: Fall Crockpot Gnocchi with Veggies is a delightful recipe that encapsulates the essence of autumn, bringing together the rich flavors and textures of the season in a convenient slow cooker format. This dish is not just about comfort; it offers a nutritious blend of ingredients that cater to both family dinners and meal prepping for the busy week ahead.

Fall Crockpot Gnocchi with Veggies

Celebrate the flavors of autumn with Harvest Heaven: Fall Crockpot Gnocchi with Veggies. This hearty recipe combines tender potato gnocchi and vibrant seasonal vegetables like carrots, butternut squash, Brussels sprouts, and kale, all cooked to perfection in a slow cooker. Packed with nutrients and bursting with comforting flavors, it's perfect for family dinners or meal prep. Embrace the cozy essence of fall and indulge in this nutritious, easy-to-make dish that brings warmth to your table.
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Ingredients
  

1 pound potato gnocchi

1 cup carrots, diced

1 cup butternut squash, peeled and cubed

1 cup Brussels sprouts, halved

1 cup kale, roughly chopped

1 can (14 oz) diced tomatoes with juices

2 cups vegetable broth

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper to taste

½ cup grated Parmesan cheese (optional, for serving)

Instructions
 

Prep the veggies: Begin by washing, peeling, and chopping the carrots, butternut squash, and Brussels sprouts. Make sure everything is a uniform size to ensure even cooking.

    Saute for flavor (optional but recommended): In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. This step enhances the depth of flavor for the dish.

      Layer in the crockpot: In a large crockpot, combine the diced carrots, butternut squash, Brussels sprouts, and kale. Pour in the can of diced tomatoes along with their juices, and the vegetable broth.

        Season the mix: Add the sautéed garlic, dried thyme, rosemary, red pepper flakes, salt, and pepper to the crockpot. Stir everything gently to combine, ensuring all the veggies are well coated in the seasonings.

          Add the gnocchi: Finally, add the potato gnocchi to the vegetable mixture, giving it a gentle stir. The gnocchi will break the surface but don’t worry, they will cook beautifully.

            Cook: Cover the crockpot and cook on low for 4-6 hours or high for 2-3 hours until the vegetables are tender and the gnocchi are cooked through. The cooking time may vary depending on your slow cooker.

              Serve: Once cooked, give the mixture a gentle stir. Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.

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