In a large mixing bowl, stir together your Italian dressing and whipped cream cheese with a stirring spatula until completely combined.
Add your grape tomatoes and gnocchi to the cream cheese mixture and stir very gently until they are all coated with the cream cheese mixture.
Put your mixture into a lightly greased 2.5 quart slow cooker.
Cover and cook on high for 1 hour to 1 hour and 15 minutes, gently stirring 2-3 times throughout cooking. (Make sure you scrape the sides and bottom of the insert each time you stir so the cream cheese does not burn at the edges.)
Notes
When stirring your ingredients together, you will want to do it gently so your grape tomatoes stay whole before they are cooked.
During the cooking time, make sure when you stir the ingredients you are running your stirring spatula all along the sides and the bottom so that the cream cheese mixture doesn’t stick to the side and burn.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.