Combine the sausage, cheese, and bread crumbs in a medium bowl until fully mixed.
Pour the crushed tomatoes and chicken broth into the slow cooker. Form the meat/cheese mixture into one inch balls and drop them into the liquid.
Add the spices, carrots and celery and cook on low for 8 hours.
With a half hour left in the cooking (so at 7 hours and 30 minutes in), turn the heat up to high and add the gnocchi. Continue cooking for a half hour.
Serve with grated parmesan and fresh basil.