Fall Crockpot Gnocchi with Veggies

As the leaves turn golden and the air becomes crisp, the season of autumn invites us to embrace the comforts of home and hearth. This time of year evokes a sense of coziness that is best captured in warm, hearty meals. Autumn is not just a transition between summer and winter; it is a celebration of harvest, a time when the bounty of the land inspires rich and flavorful dishes. Among these, one standout recipe that embodies the warmth and nutrition of the season is Cozy Autumn Gnocchi Stew. This dish serves not only as a filling meal but also as a gentle reminder of the comforting embrace that food can provide during the cooler months.

Experience the essence of autumn with Cozy Autumn Gnocchi Stew, a heartwarming dish that brings together tender potato gnocchi, vibrant seasonal vegetables, and aromatic herbs. This stew is a celebration of fall flavors, offering warmth and nourishment during cooler days. With wholesome ingredients like butternut squash and kale, it's not just a meal but a cozy gathering that will fill your home with delightful aromas. Perfect for family dinners or solo indulgence, this recipe invites you to savor the bounty of the season. Cook up comfort this autumn!

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Ingredients

1 pound potato gnocchi

2 cups vegetable broth

1 cup butternut squash, diced

1 cup kale, chopped

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup carrots, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

1 tablespoon olive oil

½ cup heavy cream (optional for creaminess)

Grated Parmesan cheese (for serving)

Instructions

Begin by prepping all your vegetables. Dice the onion, bell pepper, and butternut squash, slice the carrots, and chop the kale.

In a large skillet over medium heat, drizzle olive oil and sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.

Add the diced bell pepper and carrots to the skillet, cooking for an additional 2-3 minutes.

Transfer the sautéed veggies to your crockpot. Add the butternut squash, kale, and the package of gnocchi.

Pour in the vegetable broth and stir to combine all the ingredients evenly.

Sprinkle in the dried thyme, rosemary, paprika, salt, and black pepper, and give it another gentle stir.

Set your crockpot on low and let it cook for 4-6 hours, or on high for 2-3 hours.

If you'd like a creamier texture, stir in the heavy cream during the last 30 minutes of cooking.

Once finished cooking, taste and adjust seasoning if necessary.

Serve warm, topped with freshly grated Parmesan cheese.

Prep Time: 20 minutes | Total Time: 4-6 hours | Servings: 6