Description
This Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe combines tender chicken meatballs simmered in a creamy sun-dried tomato sauce with fresh spinach and pillowy gnocchi, all cooked effortlessly in a slow cooker. Perfect for a comforting weeknight meal, this dish offers rich Italian flavors, a creamy texture, and easy preparation.
Ingredients
Units
Scale
For the Meatballs
- 1/2 cup (66g) sun-dried tomatoes, drained (reserve the oil)
- 1 onion, roughly chopped
- 3 garlic cloves
- handful fresh basil leaves
- 1 lb. (500g) ground chicken or turkey (chicken mince)
- 1 large egg
- 1 tsp Italian herbs or Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp ground pepper
- 3 tbsp grated Parmesan
- 1/2 cup (75g) Panko breadcrumbs, more if needed
To Cook
- 2 tbsp of the sun-dried tomato oil or olive oil
- 1/4 cup (60 ml) dry white wine
- 2 cups (480ml) chicken broth or stock made using 2 chicken stock cubes
- 1/2 cup (66g) sun-dried tomatoes, chopped
- 1/2 cup (120ml) cream, heavy/double
- 3 tbsp grated Parmesan plus extra to serve
- 17.5 oz (500g) gnocchi (fresh gnocchi)
- 7 oz (200g) baby spinach leaves, roughly chopped
Instructions
- Make the Meatballs: Place the onion, garlic, sun-dried tomatoes, and basil leaves into a mini chopper or food processor and blitz into a coarse paste. Alternatively, finely chop by hand.
- Combine Meatball Ingredients: In a large bowl, combine the ground chicken, sun-dried tomato paste, Italian herbs, garlic powder, ground pepper, egg, grated Parmesan, and Panko breadcrumbs. Mix thoroughly using a wooden spoon or your hands until well combined.
- Form Meatballs: Using slightly oiled hands and a small cookie scoop, shape the mixture into small meatballs evenly sized for cooking.
- Brown the Meatballs: Heat 2 tablespoons of the reserved sun-dried tomato oil (or olive oil) in the slow cooker on the sauté setting or in a pan over medium heat. Add the meatballs and cook for about five minutes, turning once, until browned on the outside. They don’t need to be cooked all the way through at this stage.
- Add Wine and Simmer: Pour ¼ cup of dry white wine over the browned meatballs and simmer for about a minute to reduce slightly. If you browned the meatballs in a pan, transfer them now to the slow cooker.
- Slow Cook the Meatballs: Add 2 cups of chicken broth to the slow cooker, cover, and cook on HIGH for 2 to 3 hours until meatballs are cooked through and tender.
- Add Creamy Sauce and Gnocchi: Stir in 3 tablespoons of Parmesan, ½ cup of cream, ½ cup of chopped sun-dried tomatoes, and 17.5 oz of fresh gnocchi. Cover again and cook on HIGH for an additional 20 minutes until the gnocchi are tender and the sauce is thickened. Optionally, add a cornstarch slurry with the cream to thicken the sauce further.
- Add Spinach and Finish: Stir in 7 oz of roughly chopped baby spinach leaves into the creamy sauce to wilt. Taste and adjust seasoning as needed.
- Serve: Spoon the meatballs, gnocchi, and sauce into bowls, sprinkle with extra grated Parmesan, and serve immediately for the best flavor and texture.
Notes
- Using a slow cooker allows flavors to develop deeply and the meatballs to stay tender.
- Ensure the meatballs are not too large to cook evenly within the time frame.
- If the sauce is too thin after cooking, add a cornstarch slurry during the final cooking stage to thicken it.
- Fresh gnocchi cooks quickly and absorbs the sauce beautifully; do not overcook.
- For a dairy-free version, substitute cream and Parmesan with suitable plant-based alternatives.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg