Slow cooker tuscan chicken meatballs with gnocchi
This Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe combines tender chicken meatballs in a creamy Tuscan sauce with soft, pillowy gnocchi. With minimal hands-on time, it’s the perfect comfort food for busy nights or dinner parties.
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tbsp fresh basil chopped
- 1 tbsp fresh parsley chopped
- Salt and pepper to taste
For the Tuscan Sauce:
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup sun-dried tomatoes chopped
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes optional for a touch of heat
- 1 cup spinach fresh or frozen
For the Gnocchi:
- 1 lb potato gnocchi store-bought or homemade
- 1/4 cup grated Parmesan cheese for garnish
- Fresh parsley for garnish
Instructions
Prepare the Meatballs
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, fresh herbs, salt, and pepper. Shape the mixture into 1-inch meatballs and set aside for later.
Make the Tuscan Sauce
- In another bowl, whisk together the chicken broth, heavy cream, sun-dried tomatoes, olive oil, and Italian seasoning. If you like a bit of heat, add the red pepper flakes. Pour the sauce mixture into your slow cooker.
Cook the Meatballs
- Carefully add the meatballs to the slow cooker, making sure they are evenly spaced in the sauce. Cover and let them cook on low for 4-5 hours, or until they are fully cooked and tender.
Add the Gnocchi
- About 30 minutes before you plan to serve, stir in the gnocchi and spinach. Gently mix to coat the gnocchi in the sauce, and cook for another 20-30 minutes until the gnocchi is soft and tender.
Serve the Dish
- Once everything is ready, ladle the meatballs, gnocchi, and sauce into bowls. Top with freshly grated Parmesan and parsley before serving hot.
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