Slow-Cooker Tuscan Chicken Meatballs with Gnocchi

In a large bowl, thoroughly combine the ground chicken, bread crumbs, beaten eggs, drained and chopped sun-dried tomatoes, Parmesan cheese, garlic, dried basil, salt, onion powder, pepper and crushed red pepper flakes. Editor's Tip: Use a wooden spoon or spatula to stir until the mixture is combined. Be careful not to overdo it, since overworking the meat can make the meatballs tough.

Shape the meat mixture into 1-1/2-inch balls.

Heat the oil in a large skillet over medium heat. Add the meatballs and cook them for one to two minutes per side, or until they're lightly browned.

Place the meatballs, 2 cups of chicken broth and the heavy cream in a 6-quart slow cooker. Gently stir them to combine. Cover the slow cooker and cook the meatballs on high for two to three hours, or on low for four to five hours.

In a small bowl, whisk together the cornstarch and the remaining two tablespoons of chicken broth. Editor's Tip: When you dissolve cornstarch into a small amount of liquid, it's called a slurry, which is one of the classic ways to thicken sauce. Creating a slurry before adding the cornstarch to the rest of the sauce also makes it less lightly to clump.

Add the cornstarch mixture and gnocchi to the slow cooker. Cook for an additional 30 to 60 minutes, or until the gnocchi is cooked and broth is thickened.

Stir in the spinach and Parmesan cheese, then serve the meatballs. Editor's Tip: Wilting the spinach will take just about one minute.