Slow Cooker Tuscan Chicken Meatballs With Gnocchi Recipe

If you’re searching for a dish that brings rich, comforting flavors with minimal fuss, look no further than this delightful recipe for Slow Cooker Tuscan Chicken Meatballs With Gnocchi. Tender chicken meatballs infused with sun-dried tomatoes and fresh herbs simmer slowly until meltingly tender, paired perfectly with pillowy gnocchi in a creamy, garlicky sauce that feels like a warm hug on a plate. This recipe combines simple ingredients into a truly unforgettable meal, perfect for cozy nights when you want something hearty yet effortless.

Ingredients You’ll Need

These ingredients might look straightforward, but each one plays a vital role in creating the layered flavors and textures that make Slow Cooker Tuscan Chicken Meatballs With Gnocchi so irresistible. From the aromatic herbs to the creamy Parmesan and tender spinach, every item adds depth and freshness.

• 1/2 cup (66g) sun-dried tomatoes: Provides a tangy sweetness that lifts the meatballs and sauce.
• 1 onion: Adds a subtle savory base when blended finely into the mix.
• 3 garlic cloves: Gives that classic Tuscan punch of robust flavor.
• Handful fresh basil leaves: Brightens the meatballs with herbaceous notes.
• 1 lb. (500g) ground chicken or turkey: The light and juicy protein foundation for the meatballs.
• 1 large egg: Binds the meatball ingredients seamlessly together.
• 1 tsp Italian herbs or Italian seasoning: Enhances the savory complexity with a perfect blend of dried herbs.
• 1 tsp garlic powder: Reinforces garlic flavors throughout without overpowering.
• 1/2 tsp ground pepper: Adds just a hint of heat and spice.
• 3 tbsp grated Parmesan: Introduces nutty richness right inside the meatballs and later in the sauce.
• 1/2 cup (75g) Panko breadcrumbs: For tender, yet sturdy meatballs that hold their shape.
• 2 tbsp sun-dried tomato oil: The perfect medium to brown your meatballs and intensify the tomato essence.
• 1/4 cup (60 ml) dry white wine: Adds acidity and complexity, deglazing the pan beautifully.
• 2 cups (480ml) chicken broth: The flavorful cooking liquid that simmers the meatballs to perfection.
• 1/2 cup (66g) sun-dried tomatoes (additional): Popped into the sauce for extra bursts of vibrant flavor.
• 1/2 cup (120ml) cream: Brings luscious creaminess to the sauce, making it silky and indulgent.
• 3 tbsp grated Parmesan (additional): Layers even more cheesy goodness into the sauce.
• 17.5 oz (500g) gnocchi: Soft, pillowy dumplings that soak up every bit of the creamy sauce.
• 7 oz (200g) baby spinach leaves: Adds freshness and vibrant green color to the final dish.

How to Make Slow Cooker Tuscan Chicken Meatballs With Gnocchi

Step 1: Prepare the flavor-packed base

Start by finely chopping the onion, garlic, and sun-dried tomatoes together in a mini chopper or food processor until it forms a coarse paste. If you don’t have a processor handy, no worries — chopping by hand works just fine, and you’ll still capture the texture and flavor that makes these meatballs so special. Toss in fresh basil leaves to brighten the mix with herbal notes.

Step 2: Combine and form your meatballs

Next, mix the ground chicken with your onion paste, egg, Italian seasoning, garlic powder, pepper, Parmesan, and Panko breadcrumbs. Use a wooden spoon or your hands to combine everything evenly — you want every bite bursting with that sun-dried tomato goodness. Using a slightly oiled small cookie scoop or your hands, form small, uniform meatballs. This step ensures they cook evenly and retain a tender yet firm texture.

Step 3: Brown the meatballs to perfection

Warm up sun-dried tomato oil in your slow cooker insert or a pan if you prefer starting on the stove. Brown the meatballs for about 5 minutes, turning once so they get a nice golden crust. Don’t worry about cooking them through just yet — the slow cooker will finish the job, but that initial color adds incredible flavor.

Step 4: Slow cook until tender and flavorful

Pour in dry white wine to deglaze the pan, scraping up all those tasty browned bits, and let it simmer briefly. Transfer everything to your slow cooker if you haven’t already added the oil there. Add in the chicken broth, cover, and cook on HIGH for 2 to 3 hours. This slow cooking melds all the flavors beautifully while making the meatballs tender and juicy beyond belief.

Step 5: Finish with gnocchi and creamy sauce

Once the meatballs have simmered, stir in Parmesan, cream, extra chopped sun-dried tomatoes, and the gnocchi. Cover again, cooking on HIGH for 20 minutes so the gnocchi become soft and soak up that luscious sauce. If the sauce needs a bit more thickness, a quick stir of cornstarch slurry really does the trick.

Step 6: Add the fresh spinach

For the final touch, fold in baby spinach leaves and let them wilt gently in the warm sauce. This not only adds a beautiful pop of green color but also a nutritious boost that balances the richness perfectly. Give it a taste and adjust the seasoning now if needed.

How to Serve Slow Cooker Tuscan Chicken Meatballs With Gnocchi

Garnishes

Freshly grated Parmesan and a sprinkle of chopped fresh basil are all you need to garnish this dish. They add an elegant finishing touch and enhance the already vibrant flavor profile without overwhelming the creamy sauce.

Side Dishes

Serve alongside a crisp green salad with a lemon vinaigrette to add a zesty counterpoint, or some crusty garlic bread to sop up every bit of the silky sauce. Roasted asparagus or green beans work beautifully as well for a simple, seasonal side.

Creative Ways to Present

Try serving the meatballs and gnocchi over a bed of creamy polenta for a rustic Italian feast, or dish them into individual ramekins for an impressive dinner party presentation. You can also layer the sauce and meatballs in a shallow baking dish, top with mozzarella, and bake briefly for a bubbling, golden finish.

Make Ahead and Storage

Storing Leftovers

Place leftover Slow Cooker Tuscan Chicken Meatballs With Gnocchi in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting, making leftovers just as delightful.

Freezing

The meatballs themselves freeze well before adding the gnocchi. Freeze browned meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Gnocchi is best cooked fresh, but you can freeze the sauce separately if needed.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or cream if the sauce has thickened too much. Avoid microwaving directly as the gnocchi can become gummy.

FAQs

Can I use turkey instead of chicken?

Absolutely! Ground turkey is a wonderful substitute and works just as well in this recipe, offering a similar texture and mild flavor that pairs beautifully with the sun-dried tomatoes and herbs.

Do I have to brown the meatballs before slow cooking?

Browning is highly recommended because it adds depth of flavor and a lovely texture to the meatballs. However, if you’re short on time, you can skip this step — just keep in mind the flavor won’t be quite as rich.

Can I make this recipe in an Instant Pot?

Yes, you can use the sauté function to brown the meatballs, then cook under pressure for about 10 minutes, followed by a quick release. Add the gnocchi and cream after, using the sauté function again until the gnocchi are tender.

What type of gnocchi should I use?

Store-bought potato gnocchi works perfectly for this recipe. Just be sure to add it towards the end of cooking to avoid it becoming too soft or mushy.

Is this recipe gluten-free?

To make it gluten-free, swap the Panko breadcrumbs for gluten-free alternatives and choose gluten-free gnocchi. This swap maintains the texture and flavor while accommodating dietary needs.

Final Thoughts

I can’t recommend enough trying this Slow Cooker Tuscan Chicken Meatballs With Gnocchi recipe — it’s a wonderful balance of simple ingredients coming together for a deeply satisfying meal. Whether you’re feeding family or impressing friends, it’s a dish that feels special but is incredibly easy to make. Once you taste the tender meatballs bathed in that creamy, sun-dried tomato sauce with gnocchi, you’ll be hooked for good!

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