This Tuscan Chicken Meatballs with Gnocchi is a cozy and hearty recipe that can be made in the slow cooker or on the stovetop. Succulent chicken meatballs seasoned with Italian herbs, sun-dried tomatoes, and garlic, bathed in a rich Tuscan-inspired creamy sauce, all mingling with pillowy-soft gnocchi. It's the kind of dish that makes you want to throw on your favorite sweater, grab a bowl, and curl up on the couch. This chicken meatball recipe is easy to make and uses easy-to-find ingredients.
Heat the oil over low heat in a large heavy-based skillet (one with a lid if you are cooking this on the stovetop)1 tbsp olive oil
Add the chopped onion and cook for 3 minutes.½ onion
Add the minced garlic and cook for a further 2 minutes. (don't allow the garlic to color)2 cloves garlic
Tip the cooked onion and garlic into a large bowl and spread it out so it cools quickly. Add the breadcrumbs, sundried tomatoes, salt, Italian seasoning, and black pepper to the onion mixture and stir to combine. It should cool quite quickly.¾ cup breadcrumbs¼ cup sundried tomatoes1 tsp salt1 tsp Italian seasoning½ tsp black pepper
Once cool, add the egg, grated parmesan, and the ground chicken.1 egg½ cup parmesan cheese1 lb/ 450g ground chicken
Use your hands to combine the mixture.
Roll 1 ½ tablespoon amounts into small meatballs.
Pour the remaining olive oil into the same pan you cooked the onions in, and heat over medium heat. Cook the meatballs for 2-3 minutes until browned (they don't need to be cooked through).2 tbsp olive oil
Remove the meatballs from the pan and continue the recipe in the slow cooker or on the stovetop.
Stovetop instructions
Place the pan back over medium-high heat. Add the oil and chopped onions to the skillet and cook for 3-4 minutes until softened.2 tbsp olive oil½ onion
Turn the heat to low and add the minced garlic; cook for 30 seconds.4 cloves garlic
Add the white wine and cook for 2-3 minutes until the wine has almost evaporated.¼ cup/ 60ml white wine
Add the chopped sun-dried tomatoes and stir well.½ cup sundried tomatoes
Pour in the broth and heavy cream.1¼ cup/ 300ml broth½ cup/ 120ml heavy cream
Add the salt, pepper, and Italian seasoning to the pan.½ tsp salt½ tsp black pepper½ tsp Italian seasoning
Stir well, bring to a simmer, and then add the meatballs back to the pan. Cover with a lid and cook for 5 minutes.
Add the gnocchi and cook gently for 5-6 minutes until the gnocchi is cooked.17.6 oz/ 500g shelf-stable dried gnocchi
Stir in the spinach and parmesan.2 cups baby spinach½ cup parmesan
Cook for a minute to allow the spinach to wilt.
Taste for seasoning, then serve immediately.
Slow Cooker Instructions
Add the oil, chopped onion, minced garlic, wine, sun-dried tomatoes, broth, salt, pepper, and Italian herbs to the slow cooker.2 tbsp olive oil½ onion4 cloves garlic¼ cup/ 60ml white wine½ cup sundried tomatoes1¼ cup/ 300ml broth½ cup/ 120ml heavy cream½ tsp salt½ tsp black pepper½ tsp Italian seasoning
Add the meatballs, cover, and cook them on high for 3 hours.
Add the gnocchi, cream, and sundried tomatoes to the slow cooker and stir to combine. Cover and cook on high for about 20 minutes until the gnocchi is tender.17.6 oz/ 500g shelf-stable dried gnocchi
Stir in the spinach and grated parmesan and cook for 5 minutes more until the spinach has wilted.2 cups baby spinach½ cup parmesan
Serve immediately.
Notes
If you have it, use the oil from the sun-dried tomatoes instead of olive oil.
Use any white wine that you like to drink. If you don't consume alcohol, you can replace it with extra 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.
You want to use the dried shelf-stable gnocchi that you can find in the pasta aisle in most major grocery stores.