Tuscan Chicken Meatballs with Gnocchi
Bright, creamy, and comforting, this slow cooker dish features tender chicken meatballs and pillowy gnocchi in a sun-drenched cream sauce, enhanced with spinach and sun-dried tomatoes.
Ingredients
For the Meatballs
- 1 pound ground chicken Lean option for tender meatballs.
- 1 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
- 1/2 cup grated Parmesan cheese Can be substituted with a less expensive hard cheese.
- 1 large egg Bind meatball mixture.
- 2 cloves garlic, minced Add flavor to meatballs.
- 1 teaspoon Italian seasoning Essential for the Tuscan flavor profile.
- Salt and pepper to taste Adjust to preference.
For the Sauce & Add-ins
- 2 cups heavy cream Can substitute with half-and-half to reduce calories.
- 1 cup chicken broth Use low-sodium for less salt.
- 2 cups gnocchi Check for gluten-free options if needed.
- 1 cup spinach, chopped Sneaks in a serving of greens.
- 1/2 cup sun-dried tomatoes, chopped Add pops of color and flavor.
For Serving
- 1/4 cup fresh basil, chopped Add just before serving for freshness.
Instructions
Prepare Meatballs
- In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined, then form into evenly sized meatballs.
Arrange Meatballs
- Place formed meatballs in a single layer in the slow cooker.
Make Sauce
- In a separate bowl, whisk together heavy cream and chicken broth until smooth. Pour this mixture over the meatballs.
Add Gnocchi and Greens
- Scatter gnocchi, chopped spinach, and sun-dried tomatoes on top of the meatballs and sauce.
Cook
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until meatballs are cooked through and sauce is bubbling.
Finish and Serve
- Stir in chopped basil before serving. Serve meatballs, gnocchi, and sauce in bowls.
Notes
Add a squeeze of lemon for brightness and serve with crusty bread or a green salad. Leftover meatballs can be reheated and served over pasta or baked potatoes.