Slow Cooker Tuscan Chicken Meatballs With Gnocchi

Slow Cooker Tuscan Chicken Meatballs With Gnocchi

from delish.com
10 min

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

Ingredients

  • 1 1/2 lb. ground chicken or turkey, preferably dark meat
  • 1 c. panko bread crumbs
  • 1 large egg
  • 1 1/2 tsp. kosher salt, plus more
  • 1 tsp. Italian seasoning
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. garlic powder
  • 1 c. drained oil-packed sun-dried tomatoes, finely chopped, divided, plus 2 tbsp. tomato oil 
  • 1 1/2 oz. Parmesan, finely grated (about 3/4 c.), divided, plus more for serving
  • 1/2 small yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 c. low-sodium chicken broth
  • 1/2 c. dry white wine
  • 1 (17.5-oz.) package gnocchi
  • 3 c. packed baby spinach leaves
  • 1/2 c. heavy cream

Directions

  1. 1

    In a medium bowl, using your hands, combine chicken, panko, egg, salt, Italian seasoning, pepper, garlic powder, 1/2 cup tomatoes, and 1/2 cup Parmesan. Form mixture into 18 (about 1") meatballs.

  2. 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. 3

    Arrange a rack in upper third of oven; heat broiler. Using a slotted spoon, transfer meatballs to a foil-lined baking sheet.

  4. 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. 5

    Meanwhile, broil meatballs, watching carefully and turning halfway through, until golden brown in spots, 6 to 8 minutes.

  6. 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. 7

    Divide gnocchi and meatballs among bowls. Top with more Parmesan.