RecipeStripper

Clean recipe · delish.com

Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

The star of this simple dish? A creamy sun-dried tomato sauce that pairs perfectly with the tender meatballs and pillowy gnocchi.

Original recipe: delish.com

Yield:
4 servings
Prep:
15 min
Cook:
0 sec
Total:
5 hr
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 1 lb. ground chicken or turkey
  2. 1 c. panko breadcrumbs
  3. 1 large egg
  4. 1 tsp. Italian seasoning
  5. 1 tsp. kosher salt
  6. 1/2 tsp. freshly ground black pepper
  7. 1/2 tsp. garlic powder
  8. 1 c. drained oil-packed sun-dried tomatoes
  9. 1 1/2 oz. Parmesan, finely grated (about 3/4 cup), divided, plus more for serving
  10. 1/2 small yellow onion
  11. 4 garlic cloves
  12. 1 c. low-sodium chicken broth
  13. 1/2 c. dry white wine
  14. 1 pkg. gnocchi
  15. 3 c. packed baby spinach leaves
  16. 1/2 c. heavy cream

Instructions

  1. In a medium bowl, using your hands, combine chicken, panko, egg, Italian seasoning, salt, pepper, garlic powder, 1/2 cup tomatoes, and 1/2 cup Parmesan. Form mixture into 18 (about 1") meatballs.
  2. In a slow cooker, combine onion, garlic, broth, wine, and tomato oil; season with salt. Nestle in meatballs. Cover and cook on High until meatballs are cooked through, about 4 hours.
  3. Arrange a rack in upper third of oven; heat broiler. Using a slotted spoon, transfer meatballs to a foil-lined baking sheet.
  4. Add gnocchi and remaining 1/2 cup tomatoes to slow cooker and stir to combine. Cover and cook on High until gnocchi is tender, about 20 minutes.
  5. Meanwhile, broil meatballs, watching closely and turning halfway through, until golden brown in spots, 6 to 8 minutes.
  6. Stir spinach, cream, and 1/4 cup Parmesan into slow cooker. Return meatballs to slow cooker. Cover and cook until spinach wilts, about 5 minutes more.
  7. Divide gnocchi and meatballs among bowls. Top with more Parmesan.