Tuscan Chicken Meatballs with Gnocchi

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Ground Chicken: Also called chicken mince.
Sun-dried Tomatoes: Try to buy tomatoes that are packed in oil. This oil adds extra flavor to the dish. Plus, the tomatoes are softer and melt into the sauce more. 
Onion: Any onion, white, brown, yellow, or red, will work. I usually use a brown onion. You will need half for the meatballs and half for the sauce.
Garlic: There is garlic in the meatballs and the sauce. It works out to 6 cloves in total. But as I always say, your heart should measure garlic, so add more or less as you wish.
Gnocchi: You want to use the dried shelf-stable gnocchi that you can find in the pasta aisle in most major grocery stores. Fresh gnocchi will overcook.
Wine: Use any white wine that you like to drink. If you don't consume alcohol, you can replace it with extra broth.
Broth: You can use chicken or vegetable broth for the recipe. Go for reduced sodium, as this means you can control the salt levels of your dish.
Cream: Use heavy cream/double cream/thickened cream. Half and Half or single cream thickens less, leaving you with a thin sauce.
Spinach: I like to use fresh baby spinach, but if you only have frozen chopped spinach, that will work, too.
Parmesan: Try buying a block and grating it yourself. It will have a better flavor, and pre-grated parmesan will leave your sauce a little grainy.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• This dish can be cooked in the slow cooker or on the stovetop. Both instructions are given in the recipe card. That said, I usually cook it on the stovetop.
• If your sun-dried tomatoes are packed in oil, use this instead of olive oil. It adds extra flavor! 
• When cooking the onions and garlic for the meatballs, use a low heat so they soften but don't color. Once cooked, tip them into a bowl and spread them out so they cool quickly. 
• Whether using the slow cooker or the stovetop, you want to brown the meatballs. This stops them from falling apart in the sauce.
• If you make this on the stovetop, use a large, high-sided skillet with a lid.
• The grated parmesan helps thicken the final sauce. Sprinkle it evenly over the dish and stir gently to give it a smooth sauce. I suggest buying a block and grating your parmesan, as the anticaking coating on pre-grated cheese can make sauces feel grainy. 

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Replace the ground chicken with ground turkey or pork.
• Add extra veg by cooking some chopped bell pepper with your onions.
• Add red pepper flakes (or chili flakes) to give the final dish a little kick.
• Instead of gnocchi add some fresh pasta to the sauce. (If you use dried pasta you will need extra broth)
• Or add leftover pasta to the sauce. (Reduce the broth to 1 cup)

Sides: Serve this hearty, creamy gnocchi dish with some crusty bread. It would also be great with an arugula salad.

Wine: The rich, creamy Tuscan sauce is perfect with a crisp, dry wine. I would go for a Sauvignon Blanc or a Pinot Grigio. If you fancy a red, go for something soft and smooth, like a Chianti or a light Montepulciano. They won't overpower the sauce and will work well with the chicken meatballs.