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Slow Cooker Tuscan Chicken Meatballs With Gnocchi Recipe

Slow Cooker Tuscan Chicken Meatballs With Gnocchi Recipe
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★★★★★

5.1 from 27 reviews

Enjoy a comforting and flavorful meal with these Slow Cooker Tuscan Chicken Meatballs with Gnocchi. Tender chicken meatballs are simmered in a creamy, sun-dried tomato sauce with fresh basil, spinach, and Parmesan, then served tenderly alongside pillowy gnocchi. This easy slow cooker recipe is perfect for a cozy weeknight dinner or meal prep, offering rich Italian flavors without the fuss.

Ingredients

Scale

Meatballs

  • ½ cup (66g) sun-dried tomatoes
  • 1 onion
  • 3 garlic cloves
  • Handful fresh basil leaves
  • 1 lb. (500g) ground chicken or turkey
  • 1 large egg
  • 1 tsp Italian herbs or Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp ground pepper
  • 3 tbsp grated Parmesan
  • ½ cup (75g) Panko breadcrumbs

Cooking

  • 2 tbsp sun-dried tomato oil
  • ¼ cup (60 ml) dry white wine
  • 2 cups (480 ml) chicken broth
  • ½ cup (66g) sun-dried tomatoes, chopped
  • ½ cup (120 ml) cream
  • 3 tbsp grated Parmesan (for sauce)
  • 17.5 oz (500g) gnocchi
  • 7 oz (200g) baby spinach leaves

Instructions

  1. Make the Meatballs: Place the onion, garlic, and sun-dried tomatoes into a mini chopper or food processor and blitz to a coarse paste. Alternatively, finely chop by hand. Combine this mixture with ground chicken, salt, garlic powder, Italian herbs, pepper, egg, Parmesan, and Panko breadcrumbs in a large bowl. Mix thoroughly using a wooden spoon or your hands to ensure an even consistency. Form small meatballs using a small cookie scoop or spoon, shaping with slightly oiled hands to prevent sticking.
  2. Brown the Meatballs: Heat sun-dried tomato oil in the slow cooker insert or a skillet over medium heat. Add the meatballs and cook for about 5 minutes, turning once to brown all sides. They should develop a nice golden color but do not need to be fully cooked through at this stage.
  3. Sauté and Transfer: Pour in the dry white wine and let it simmer for a minute to deglaze the pan and develop flavor. If you browned the meatballs in a separate pan, transfer them now into the slow cooker insert.
  4. Slow Cook the Meatballs: Add the chicken broth to the slow cooker, cover with the lid, and cook on HIGH for 2 to 3 hours until the meatballs are fully cooked and tender. This slow cooking time allows flavors to meld beautifully.
  5. Add Sauce and Gnocchi: Stir in the chopped sun-dried tomatoes, cream, grated Parmesan, and gnocchi. Cover again and cook on HIGH for an additional 20 minutes until the gnocchi are soft and the sauce is creamy. For a thicker sauce, you can mix a small amount of cornstarch with water and stir it in with the cream.
  6. Incorporate Spinach: Add the baby spinach leaves to the slow cooker and gently stir into the sauce so that the spinach wilts without overcooking. Taste the sauce and adjust seasoning with salt and pepper if necessary.
  7. Serve: Spoon the creamy Tuscan meatballs and gnocchi into bowls. Sprinkle with extra grated Parmesan and garnish with fresh basil if desired. Serve immediately and enjoy the rich, comforting flavors!

Notes

  • For a lower-fat option, substitute cream with half-and-half or a lighter cooking cream.
  • If sun-dried tomato oil is unavailable, use olive oil and add an extra 1-2 tbsp chopped sun-dried tomatoes for flavor.
  • To make this recipe gluten-free, use gluten-free breadcrumbs and gnocchi made from gluten-free ingredients.
  • Use ground turkey as a lean substitute if preferred.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Keywords: slow cooker, Tuscan chicken meatballs, gnocchi, creamy sauce, Italian recipe, easy dinner, one pot meal

Find it online: https://frommamamaya.com/slow-cooker-tuscan-chicken-meatballs-with-gnocchi-recipe/