Description
This Slow-Cooker Tuscan Chicken Meatballs with Gnocchi recipe features tender chicken meatballs simmered in a savory tomato and white wine sauce, complemented by soft gnocchi and creamy spinach. Enhanced with Parmesan cheese and sun-dried tomatoes, this comforting dish delivers rich Tuscan flavors with the convenience of slow cooking and a quick broil for a golden finish.
Ingredients
Scale
Meatballs
- 1 lb. ground chicken or turkey, preferably dark meat
- 1 cup panko bread crumbs
- 1 large egg
- 1 tsp. Italian seasoning
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
- 3/4 cup (1 1/2 oz.) Parmesan cheese, finely grated, divided
Sauce & Gnocchi
- 1/2 small yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 2 tbsp tomato oil (from sun-dried tomatoes jar)
- 1 (17.5-oz.) package gnocchi
- 1/2 cup remaining sun-dried tomatoes, finely chopped
- 3 cups packed baby spinach leaves
- 1/2 cup heavy cream
- Additional Parmesan cheese for serving
Instructions
- Make meatball mixture: In a medium bowl, combine ground chicken, panko breadcrumbs, egg, Italian seasoning, 1 tsp kosher salt, black pepper, garlic powder, 1/2 cup finely chopped sun-dried tomatoes, and 3/4 cup Parmesan cheese. Mix well using your hands until evenly combined. Form the mixture into 18 meatballs, each about 1 inch in diameter.
- Prepare slow cooker base and cook meatballs: In the slow cooker, combine finely chopped onion, garlic, low-sodium chicken broth, dry white wine, tomato oil, and a pinch of salt. Nestle the meatballs gently into the liquid. Cover and cook on high for approximately 4 hours, or until meatballs are fully cooked through.
- Preheat broiler and transfer meatballs: Arrange an oven rack in the upper third position and preheat the broiler. Using a slotted spoon, carefully transfer the cooked meatballs onto a foil-lined baking sheet.
- Add gnocchi and remaining tomatoes to slow cooker: Stir in the package of gnocchi and the remaining 1/2 cup of finely chopped sun-dried tomatoes into the slow cooker mixture. Cover and cook on high for about 20 minutes, or until the gnocchi is tender.
- Broil meatballs for golden finish: Place the baking sheet under the broiler and broil the meatballs, watching closely and turning once halfway through, until they develop golden brown spots, approximately 6 to 8 minutes.
- Add spinach, cream, and cheese; combine all: Stir the baby spinach, heavy cream, and 1/4 cup Parmesan cheese into the slow cooker with the gnocchi and sauce. Return the broiled meatballs into the slow cooker. Cover and cook for an additional 5 minutes, or until the spinach wilts.
- Serve: Divide the gnocchi and meatballs evenly among bowls. Top each serving with additional Parmesan cheese to taste.
Notes
- For ground meat options, dark meat chicken or turkey is recommended for juicier meatballs.
- Use oil-packed sun-dried tomatoes for richer flavor; reserve the oil for cooking.
- Broiling the meatballs at the end adds a pleasant golden crust and texture contrast.
- If white wine is unavailable, substitute with an equal amount of additional chicken broth and a splash of lemon juice.
- Ensure gnocchi is tender before serving, as cooking times can vary by brand.
- Leftovers can be refrigerated up to 3 days; reheat gently to preserve creaminess.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 110 mg
