Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Chicken meatballs and gnocchi in a creamy sauce, including spinach and sundried tomato.

Slow Cooker Tuscan Chicken Meatballs with Gnocchi

This easy recipe for slow cooker Tuscan chicken meatballs with gnocchi is a cozy dinner recipe perfect for both company AND busy weeknights.

Course Main Course, Main Dishes

Cuisine American, Italian

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings servings

Calories 511

Author Dorothy Bigelow

Ingredients

Chicken Meatballs: (or use 1 ½ pounds frozen meatballs)

1 pound ground chicken
½ cup dry breadcrumbs or panko breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 cloves garlic minced
1 teaspoon salt
½ teaspoon black pepper freshly ground if possible
1 teaspoon dried Italian seasoning or a blend of thyme and oregano
2 tablespoons cream or milk
1 tablespoon olive oil for brushing

Gnocchi and Tuscan Cream Sauce:

1 pound potato gnocchi
1 ½ cups chicken broth
1 cup heavy cream
2-3 cloves garlic minced
½ teaspoon salt plus more to taste
¼ teaspoon black pepper
⅓ cup sun dried tomatoes packed in oil, measured after draining and slicing
3 cups packed baby spinach
¼ cup grated Parmesan cheese (plus more for serving)

Instructions

Preheat the oven to 400ºF (this is for precooking the meatballs; disregard if using frozen meatballs)
Prepare the meatballs. In a large bowl, gently combine all of the meatball ingredients just until mixed. Avoid overworking the mixture, which can cause it to become tough. Roll into 1 ½ inch meatballs (I like to use a medium cookie scoop to portion the meatball mixture) and place on a parchment-lined baking sheet. Lightly brush the tops with olive oil.
Bake the meatballs. Place the baking sheet of meatballs in the preheated oven and bake for 13-16 minutes, or until they are lightly golden, crisp on the outside, and cooked most of the way through (they will continue to cook in the slow cooker, so it’s okay if they aren’t up to temperature yet).
Assemble the slow cooker sauce. Add the chicken broth, heavy cream, garlic, salt, pepper, and sun-dried tomatoes to the slow cooker. Stir well, then add the meatballs, nestling them under the sauce.
Cook on LOW for 2-3 hours.
Add the gnocchi. After the meatballs have cooked in the sauce for a few hours, it’s time to add the gnocchi. Gently turn to coat it in the sauce, keeping it submerged.
Cover and cook on LOW for another 30-40 minutes, or until the gnocchi is tender.
Add the spinach. Once the gnocchi is tender, fold in the baby spinach and Parmesan cheese. Cover again and cook for another 5-10 minutes, or just until the spinach is wilted and the sauce is silky.
Finish and serve. Taste and adjust seasoning with additional salt and pepper (if needed) and add any extra ingredients according to your taste (Parmesan, sun-dried tomatoes, etc.). Serve hot with extra Parmesan and freshly cracked pepper.

Notes

If you need to thin sauce: If the sauce thickens more than you would like, loosen it with a splash of warm broth or cream before serving.

Make ahead: The meatballs can be baked and refrigerated a day in advance – just be sure to cook them to temperature (165ºF) if you plan to do this.

Storing: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The sauce will thicken as it cools, but it can be thinned by adding extra warm broth or cream.

Reheating: Reheat any leftovers gently and slowly, in 30-second intervals in the microwave or on the stovetop over low heat. Adding extra liquid will be helpful to thin the sauce.

Gluten free: Substitute the breadcrumbs for gluten-free panko breadcrumbs, and use gluten-free gnocchi in place of standard.

What type of gnocchi should I use? We recommend using shelf-stable potato gnocchi, which can be found in the pasta section of your local grocery store. Fresh gnocchi is softer, and can lose texture when cooked for longer periods of time. For that reason, we recommend using the shelf-stable kind. Gluten-free can be used if you prefer.

Nutrition