Indulge in the comforting flavors of Tuscany with these Slow Cooker Tuscan Chicken Meatballs and Gnocchi. This dish combines tender chicken meatballs with pillowy gnocchi, all slow-cooked in a creamy, sun-dried tomato and basil sauce. Perfect for busy days, this meal delivers rich, Italian-inspired flavors with minimal effort. Each bite is packed with the goodness of baby spinach, Parmesan, and sun-dried tomatoes, creating a meal that’s both hearty and satisfying. Great for family dinners or meal prep, this recipe brings a bit of Italian warmth right to your table.
Ingredients:
For the Meatballs:
- ½ cup (66g) sun-dried tomatoes, drained (reserve the oil)
- 1 onion, roughly chopped
- 3 garlic cloves
- Handful of fresh basil leaves
- 1 pound (500 grams) of ground chicken or turkey (chicken mince)
- 1 large egg
- 1 teaspoon of Italian herbs or Italian seasoning
- 1 tsp garlic powder
- ½ tsp ground pepper
- 3 tbsp grated Parmesan
- ½ cup (75 grams) of Panko breadcrumbs, with extra as needed
To Cook:
- 2 tbsp sun-dried tomato oil (from jar) or olive oil
- ¼ cup (60 milliliters) of dry white wine
- 2 cups (480ml) chicken broth (stock made using 2 chicken stock cubes)
- ½ cup (66g) sun-dried tomatoes, chopped
- ½ cup (120ml) heavy/double cream
- 3 tbsp grated Parmesan (plus extra to serve)
- 17.5 oz (500g) gnocchi (fresh gnocchi)
- 7 oz (200g) baby spinach leaves, roughly chopped
Instructions:
- Prepare the Meatballs: In a food processor, blend the sun-dried tomatoes, onion, garlic, and basil leaves until finely chopped. In a large bowl, combine this mixture with the ground chicken, egg, Italian herbs, garlic powder, pepper, Parmesan, and breadcrumbs. Mix until just combined, adding more breadcrumbs if the mixture feels too wet.
- Form the Meatballs: Shape the mixture into meatballs, each approximately 1 inch in diameter. Set aside.
- Sear the Meatballs: Heat 2 tablespoons of reserved sun-dried tomato oil (or olive oil) in a skillet over medium-high heat. Lightly brown the meatballs on all sides, working in batches if needed. This step adds extra flavor but can be skipped for a lighter version.
- Assemble in Slow Cooker: Transfer the seared meatballs to the slow cooker. Add the white wine, chicken broth, chopped sun-dried tomatoes, and heavy cream. Stir to combine.
- Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.
- Add Gnocchi and Spinach: Approximately 30 minutes prior to serving, stir the gnocchi and baby spinach into the slow cooker. Stir gently to combine. Let cook until the gnocchi is tender and the spinach has wilted.
- Serve and Garnish: Serve the Tuscan meatballs and gnocchi hot, garnished with extra Parmesan if desired.
Conclusion:
This Slow Cooker Tuscan Chicken Meatballs with Gnocchi recipe is a flavorful and filling dish that brings together the warmth of Italian ingredients with the ease of slow cooking. Each bite is rich with the taste of sun-dried tomatoes, creamy Parmesan, and fresh basil. Perfect for any occasion, this meal is a one-pot wonder that transforms simple ingredients into a dish the whole family will love.
Slow Cooker Tuscan Chicken Meatballs with Gnocchi: A Cozy, Flavor-Packed Meal
Slow-cooked chicken meatballs paired with gnocchiand baby spinach in a creamy, sun-dried tomato sauce. This Italian-inspiredmeal is rich in flavor and easy to prepare.
Ingredients
For the Meatballs:
- ½ cup 66g sun-dried tomatoes, drained (reserve the oil)
- 1 onion roughly chopped
- 3 garlic cloves
- Handful of fresh basil leaves
- 1 pound 500 grams of ground chicken or turkey (chicken mince)
- 1 large egg
- 1 teaspoon of Italian herbs or Italian seasoning
- 1 tsp garlic powder
- ½ tsp ground pepper
- 3 tbsp grated Parmesan
- ½ cup 75 grams of Panko breadcrumbs, with extra as needed
To Cook:
- 2 tbsp sun-dried tomato oil from jar or olive oil
- ¼ cup 60 milliliters of dry white wine
- 2 cups 480ml chicken broth (stock made using 2 chicken stock cubes)
- ½ cup 66g sun-dried tomatoes, chopped
- ½ cup 120ml heavy/double cream
- 3 tbsp grated Parmesan plus extra to serve
- 17.5 oz 500g gnocchi (fresh gnocchi)
- 7 oz 200g baby spinach leaves, roughly chopped
Instructions
- Prepare the Meatballs: In a food processor, blend the sun-dried tomatoes, onion, garlic, and basil leaves until finely chopped. In a large bowl, combine this mixture with the ground chicken, egg, Italian herbs, garlic powder, pepper, Parmesan, and breadcrumbs. Mix until just combined, adding more breadcrumbs if the mixture feels too wet.
- Form the Meatballs: Shape the mixture into meatballs, each approximately 1 inch in diameter. Set aside.
- Sear the Meatballs: Heat 2 tablespoons of reserved sun-dried tomato oil (or olive oil) in a skillet over medium-high heat. Lightly brown the meatballs on all sides, working in batches if needed. This step adds extra flavor but can be skipped for a lighter version.
- Assemble in Slow Cooker: Transfer the seared meatballs to the slow cooker. Add the white wine, chicken broth, chopped sun-dried tomatoes, and heavy cream. Stir to combine.
- Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.
- Add Gnocchi and Spinach: Approximately 30 minutes prior to serving, stir the gnocchi and baby spinach into the slow cooker. Stir gently to combine. Let cook until the gnocchi is tender and the spinach has wilted.
- Serve and Garnish: Serve the Tuscan meatballs and gnocchi hot, garnished with extra Parmesan if desired.