Slow Cooker Tuscan Chicken Meatballs With Gnocchi

4.36 from 14 votes

Slow Cooker Tuscan Chicken Meatballs With Gnocchi

This delicious slow cooker Tuscan chicken meatballs recipe combines juicy chicken meatballs with gnocchi in a flavorful creamy sauce. Hearty, comforting and sure to be adored by all!

Prep Time10

Cook Time3 40

Total Time3 50

Course: Main

Cuisine: American, Italian

Keyword: Slow Cooker Tuscan Chicken Meatballs With Gnocchi

Servings:

Calories: 730kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

FOR THE MEATBALLS

½ cup (66g) sun-dried tomatoes , drained (reserve the oil)
1 onion , roughly chopped
3 garlic cloves
handful fresh basil leaves
1 lb (450g) ground chicken or turkey (chicken mince)
1 large egg
1 tsp Italian herbs or Italian seasoning
1 tsp salt
1 tsp garlic powder
½ tsp ground pepper
3 tbsp grated Parmesan
¾ cup (45g) Panko breadcrumbs, more if needed

TO COOK

2 tbsp of the sun-dried tomato oil or olive oil
¼ cup (60 ml) dry white wine
2 cups (480ml) chicken broth or stock made using 2 chicken stock cubes
½ cup (66g) sun-dried tomatoes, chopped
½ cup (120ml) heavy cream (= double cream)
3 tbsp grated Parmesan plus extra to serve
17.5 oz (500g) gnocchi (fresh gnocchi)
salt and pepper to taste
7 oz (200g) baby spinach leaves , roughly chopped

Instructions

MAKE THE MEATBALLS

Place the onion, garlic and sun-dried tomatoes into a mini chopper or food processor and blitz to a coarse paste. You can also chop the ingredients with a knife.
½ cup (66g) sun-dried tomatoes, 1 onion, 3 garlic cloves, handful fresh basil leaves
Add the ground chicken, contents of the mini chopper, salt, garlic powder, herbs, egg, Parmesan and breadcrumbs in a large bowl. Stir well using a wooden spoon or your hands until the meatball ingredients are thoroughly combined.
1 lb (450g) ground chicken or turkey, 1 large egg, 1 tsp Italian herbs , 1 tsp garlic powder, ½ tsp ground pepper, 3 tbsp grated Parmesan, ¾ cup (45g) Panko breadcrumbs, , 1 tsp salt
Form small meatballs with the aid of a small cookie scoop, using slightly oiled hands.

BROWN THE MEATBALLS

Heat the sun-dried tomato oil in the slow cooker or a pan. Add the meatballs and cook for about five minutes, turning over once, until nicely colored. The meatballs don't need to be cooked through at this stage.
2 tbsp of the sun-dried tomato oil

SLOW COOK

Add a splash of wine to the slow cooker (or pan) and simmer for a minute or so. (Transfer to slow cooker if you started the recipe in the pan). Pour in the chicken broth, cover and cook on HIGH for 2-3 hours.
¼ cup (60 ml) dry white wine, 2 cups (480ml) chicken broth
Stir in the Parmesan, cream, chopped sun-dried tomatoes and gnocchi. Cover and cook on HIGH for 20 minutes. If the sauce needs to be a little thicker you can stir in some cornstarch slurry together with the cream. Have a taste and adjust the seasoning, adding salt and pepper as needed.
½ cup (66g) sun-dried tomatoes, , ½ cup (120ml) heavy cream, 3 tbsp grated Parmesan, 17.5 oz (500g) gnocchi, salt and pepper
Add the baby spinach and stir into the creamy sauce so that it wilts. Have a taste and adjust the seasoning if needed.
7 oz (200g) baby spinach leaves
Spoon into bowls, sprinkle with extra Parmesan, serve and swoon with the sheer deliciousness!

Video

Notes

If the mixture feels too wet to shape: don't add more dry panko – it keeps releasing moisture as the meatballs cook. The reliable fix is to swap in a handful of fresh breadcrumbs soaked briefly in milk and squeezed out, which binds the mixture far better. Chill the shaped meatballs for 20–30 minutes before cooking so they hold their shape.

Recipe Tips

STORING AND REHEATING: Store leftovers in the fridge for up to three days. Reheat until piping hot all the way through, adding a little hot water to the saucepan.
NOT A SUN-DRIED TOMATO FAN? Use sun-dried tomato paste, pesto or fresh tomatoes instead!
COOK ON THE STOVE: The entire recipe can be made in a deep pan. Cook the meatballs in the broth for 25 or so minutes then add the cream and gnocchi and cook for a further 2-3 or until the gnocchi is cooked. Stir in the spinach and serve.

Nutrition