Tuscan Chicken Meatballs with Gnocchi Recipe

I’ve got to tell you about this Tuscan Chicken Meatballs with Gnocchi Recipe that quickly became a favorite in my house. It s one of those meals that feels fancy but is so easy to pull together any night of the week, making it perfect for both a casual dinner and when you want to impress friends. The combination of tender chicken meatballs bursting with sundried tomato flavor alongside pillowy gnocchi is pure comfort food magic.

What makes this recipe really stand out is how the creamy sauce and the hearty meatballs come together with fresh spinach and parmesan, creating layers of flavor without being overwhelming. Trust me, once you try these Tuscan Chicken Meatballs with Gnocchi, you ll find yourself craving it again and again, especially when you want a flavorful but fuss-free meal on the table in under an hour.

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Ingredients You’ll Need

These ingredients come together beautifully thanks to their complementary flavors – the sun-dried tomatoes add a burst of tang, while fresh spinach and parmesan round things out. Remember, using good-quality ingredients really makes a difference here.

• Olive oil: I love using the oil from the sun-dried tomatoes themselves when I have it-it adds extra depth.
• Onion: Finely chopped so it melts into the sauce and meatballs seamlessly.
• Garlic: Essential for that fragrant base. Don t let it brown when cooking!
• Breadcrumbs: Helps bind the meatballs while keeping them light.
• Sun-dried tomatoes: Chopped and packed with flavor that elevates the whole dish.
• Salt and Italian seasoning: The perfect combo to bring authentic Tuscan flavors.
• Black pepper: Freshly ground for the best taste.
• Egg: Acts as a binder for the meatballs.
• Parmesan cheese: Adds nutty depth to the meatballs and sauce.
• Ground chicken: Lean and tender – a great alternative to beef or pork.
• White wine: Adds brightness to the sauce; replace with broth if you avoid alcohol.
• Broth: I prefer reduced sodium chicken broth so I can control the saltiness better.
• Heavy cream: Creates that rich, velvety sauce everyone loves.
• Shelf-stable dried gnocchi: Convenient and cooks up perfectly without fuss.
• Baby spinach: Added at the end for freshness and extra nutrients.

Variations

I love how flexible this Tuscan Chicken Meatballs with Gnocchi Recipe is-you can tweak it to suit your pantry or dietary preferences without losing that amazing Tuscan vibe. Don t be afraid to experiment a bit and make it your own.

• Vegetarian Variation: Swap chicken meatballs for plant-based meatballs or roasted mushrooms-my vegetarian friends love this twist.
• Spicy Kick: Add red pepper flakes into the meatball mix or sauce; I like a little heat on chilly evenings.
• Gluten-Free: Use gluten-free breadcrumbs and gnocchi to keep this dish allergy-friendly.
• Herb Swaps: Try fresh basil or rosemary in place of Italian seasoning for a fresh herbal note I discovered recently.

How to Make Tuscan Chicken Meatballs with Gnocchi Recipe

Step 1: Sauté the Aromatics

Begin by heating a tablespoon of olive oil in a large skillet over low heat. Toss in your finely chopped onion and cook it gently for about 3 minutes-soft and translucent, never browned. Add the minced garlic and cook for an additional 2 minutes, making sure it doesn t color or burn; garlic can turn bitter quickly if you re not careful. Once fragrant and softened, tip the mixture into a bowl and spread it out so it cools before adding to the meatball mix. Cooling here prevents the egg from cooking prematurely, which could make the meatballs tough.

Step 2: Mix and Roll the Meatballs

To your cooled onion and garlic mix, add the breadcrumbs, chopped sun-dried tomatoes, salt, Italian seasoning, and black pepper. Stir to combine. Then, add the egg, freshly grated parmesan, and ground chicken. Trust me, using your hands here makes all the difference-you ll get a uniformly mixed, sticky texture that holds together well. Roll the blend into small meatballs about 1 ½ tablespoons each. If the mixture feels too wet, a little extra breadcrumb helps; too dry, add a splash of broth or an extra egg white.

Step 3: Brown the Meatballs

Pour 2 tablespoons of olive oil into the skillet you used earlier and heat over medium. Gently place the meatballs in and cook them for 2-3 minutes on each side until they re golden brown but not completely cooked through. This step locks in flavor and gives them a beautiful crust without drying them out. Remove the meatballs to a plate while you prepare the sauce-don t rush this part, it really adds texture and taste.

Step 4: Make the Sauce and Cook Gnocchi (Stovetop Method)

Add another 2 tablespoons of olive oil to the skillet and reheat over medium-high heat. Sauté the remaining chopped onion for 3-4 minutes until soft. Turn the heat down to low, add the minced garlic, and cook just for 30 seconds to keep it fresh and flavorful. Pour in the white wine and cook until it s nearly evaporated-that s when the magic happens, as it deglazes the pan and adds bright acidiness. Stir in the chopped sundried tomatoes, then pour in the broth and heavy cream. Season with salt, pepper, and Italian seasoning. Bring to a gentle simmer, then nestle your browned meatballs back into the sauce. Cover and cook for 5 minutes to let the flavors meld.

Finally, add the shelf-stable dried gnocchi directly to the pan with the meatballs and cook for 5-6 minutes, stirring occasionally. You ll notice the gnocchi becomes tender and soaks up that delicious sauce. Stir in baby spinach and parmesan cheese, cooking another minute until the spinach wilts beautifully. Give everything a taste and adjust the seasonings if needed, and you re ready to serve!

Step 5: Slow Cooker Option for Hands-Off Cooking

If you want to prep and walk away, the slow cooker method is a lifesaver. Combine olive oil, onion, garlic, wine, sundried tomatoes, broth, salt, pepper, and Italian seasoning in your slow cooker. Add the browned meatballs, cover, and cook on high for 3 hours. Then stir in the gnocchi, cream, and extra sundried tomatoes, cooking on high for about 20 more minutes until tender. Finally, stir in the spinach and parmesan and let it wilt in the residual heat for 5 minutes. This version yields the same rich flavors with minimal hands-on time, perfect for busy days.

How to Serve Tuscan Chicken Meatballs with Gnocchi Recipe

Garnishes

I m all about finishing dishes with a little extra love. For these meatballs and gnocchi, I sprinkle freshly grated parmesan right before serving-there s nothing like that gooey, sharp cheese melting in. A handful of chopped fresh basil or parsley adds a burst of freshness and vibrant color that makes the dish even more inviting. A drizzle of good-quality olive oil at the end never hurts either!

Side Dishes

Since this meal feels hearty and substantial, I like to keep sides light and balanced. A simple arugula salad with lemon vinaigrette or garlic-roasted asparagus works beautifully. If you want a bit more crunch, toasted garlic bread or focaccia slices on the side are always a hit in my house.

Creative Ways to Present

For special occasions, I ve served this Tuscan Chicken Meatballs with Gnocchi Recipe in rustic mini cast iron skillets-everyone loves the presentation, and it keeps the food warm at the table. Another fun idea is layering the meatballs and gnocchi in a shallow baking dish, topped with extra parmesan and broiled quickly for a golden crust on top. It adds such a cozy feel!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the dish cool completely before transferring it to an airtight container. It keeps beautifully in the fridge for up to 3 days and tastes just as delicious the next day – the flavors deepen overnight. Just be gentle when reheating to keep the gnocchi from getting mushy.

Freezing

I ve frozen the meatballs and sauce separately from the gnocchi to avoid textural changes. Wrap the meatballs well and freeze for up to 2 months. When you re ready, thaw overnight and warm gently on the stovetop. Cook fresh gnocchi when serving to maintain that perfect pillowy bite.

Reheating

The best way I ve found to reheat leftovers without drying them out is in a skillet over low heat with a splash of broth or water, stirring occasionally. This helps keep the sauce creamy and the meatballs juicy. If you re short on time, a quick zap in the microwave works fine-just cover loosely and stir halfway through.

FAQs

Final Thoughts

I absolutely love how this Tuscan Chicken Meatballs with Gnocchi Recipe feels like a special Italian meal but is genuinely easy enough for any weeknight. From the first time I tried it, I knew it was a keeper-the flavors are complex but approachable, and everyone in my family asks for it regularly. If you re looking for a meal that hits all the right notes and makes your kitchen smell incredible, this one s for you. I can t wait for you to give it a try and make it a new favorite too!

Tuscan Chicken Meatballs with Gnocchi Recipe

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• Author: Jasmine
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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Description

Delicious Tuscan Chicken Meatballs paired with tender gnocchi in a creamy sauce with sun-dried tomatoes, garlic, and fresh spinach. This dish can be prepared on the stovetop or in a slow cooker, offering a perfect comforting meal with Italian flavors.

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Ingredients

Units USM Scale 1x2x3x

For the Meatballs

• 1 tablespoon olive oil (or sun-dried tomato oil)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 3/4 cup breadcrumbs
• 1/4 cup sun-dried tomatoes, chopped
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1 egg
• 1/2 cup parmesan cheese, grated
• 1 lb (450 g) ground chicken
• 2 tablespoons olive oil (or sun-dried tomato oil)

For the Gnocchi and Sauce

• 2 tablespoons olive oil (or sun-dried tomato oil)
• 1/2 onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup (60 ml) white wine (or substitute with broth)
• 1/2 cup sun-dried tomatoes, chopped
• 1 1/4 cup (300 ml) chicken or vegetable broth, preferably reduced sodium
• 1/2 cup (120 ml) heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 17.6 oz (500 g) shelf-stable dried gnocchi
• 2 cups baby spinach
• 1/2 cup parmesan cheese, grated

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Instructions

1. Cook the aromatics for meatballs: Heat 1 tablespoon olive oil in a large heavy-based skillet over low heat. Add ½ onion and cook for 3 minutes until softened. Add 2 cloves minced garlic and cook for an additional 2 minutes without browning. Remove from heat.
2. Prepare meatball mixture: Transfer the onion and garlic to a large bowl, spreading it out to cool quickly. Once cooled, add ¾ cup breadcrumbs, ¼ cup chopped sun-dried tomatoes, 1 teaspoon salt, 1 teaspoon Italian seasoning, and ½ teaspoon black pepper. Stir to combine thoroughly.
3. Form meatballs: When mixture is cool, add 1 egg, ½ cup grated parmesan cheese, and 1 lb ground chicken. Use hands to mix everything evenly. Roll the mixture into small meatballs approximately 1 ½ tablespoons each.
4. Brown the meatballs: In the same skillet, heat 2 tablespoons olive oil over medium heat. Brown the meatballs for 2-3 minutes until golden but not cooked through. Remove meatballs from skillet and set aside.
5. Choose cooking method (Stovetop or Slow Cooker):
6. Stovetop method – Prepare sauce base: Add 2 tablespoons olive oil and ½ onion to the skillet and cook over medium-high heat for 3-4 minutes until softened. Lower heat to low and add 4 cloves minced garlic, cooking for 30 seconds. Pour in ¼ cup white wine and cook for 2-3 minutes until mostly evaporated.
7. Add remaining sauce ingredients (stovetop): Stir in ½ cup chopped sun-dried tomatoes, 1¼ cup broth, ½ cup heavy cream, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon Italian seasoning. Bring to a gentle simmer.
8. Simmer meatballs and cook gnocchi (stovetop): Return meatballs to the pan, cover with lid, and cook for 5 minutes. Add 17.6 oz dried gnocchi, cook gently for 5-6 minutes until gnocchi is tender.
9. Finish and serve (stovetop): Stir in 2 cups baby spinach and ½ cup grated parmesan. Cook for 1 minute until spinach wilts. Taste and adjust seasoning if necessary. Serve immediately.
10. Slow Cooker method – Combine ingredients: Add 2 tablespoons olive oil, ½ onion, 4 cloves garlic, ¼ cup white wine, ½ cup sun-dried tomatoes, 1¼ cup broth, ½ cup heavy cream, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon Italian seasoning into slow cooker. Stir well.
11. Add meatballs and cook (slow cooker): Place browned meatballs into the slow cooker, cover, and cook on high for 3 hours.
12. Add gnocchi and finish (slow cooker): Add 17.6 oz dried gnocchi, cream, and sun-dried tomatoes if desired to the slow cooker; stir to combine. Cover and cook on high for 20 minutes until gnocchi is tender.
13. Wilt spinach and add cheese (slow cooker): Stir in 2 cups baby spinach and ½ cup grated parmesan. Cook for 5 more minutes until spinach wilts. Serve immediately.

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Notes

• If available, use sun-dried tomato oil in place of olive oil for enhanced flavor.
• Any white wine suitable for drinking works. Non-alcoholic option: replace with extra broth.
• Choose reduced sodium chicken or vegetable broth to better control salt levels in the dish.
• Use shelf-stable dried gnocchi found in the pasta aisle of most grocery stores.

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Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 650 mg
• Fat: 26 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg