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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Choose cooking method (Stovetop or Slow Cooker):
- 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.
- 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.
- 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.
- 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.
- 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.
- Add meatballs and cook (slow cooker): Place browned meatballs into the slow cooker, cover, and cook on high for 3 hours.
- 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.
- 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.
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.
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
