Name: Tuscan Chicken Meatballs with Gnocchi Recipe
Prep time: 20 min
Cook time: PT-490427H30M38S
Total time: PT-490427H30M38S
Cuisine: Italian
Ingredients: 1 tbsp olive oil; ½ onion, finely chopped; 2 cloves garlic, minced; ¾ cup breadcrumbs; ¼ cup sundried tomatoes, chopped; 1 tsp salt; 1 tsp Italian seasoning; ½ tsp black pepper; 1 egg; ½ cup parmesan cheese, grated; 1 lb ground chicken; 2 tbsp olive oil; 2 tbsp olive oil; ½ onion, finely chopped; 4 cloves garlic, minced; ¼ cup white wine; ½ cup sundried tomatoes, chopped; 1¼ cup broth; ½ cup heavy cream; ½ tsp salt; ½ tsp black pepper; ½ tsp Italian seasoning; 17.6 oz shelf-stable dried gnocchi; 2 cups baby spinach; ½ cup parmesan cheese, grated

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Introduction

Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful one-pan meal inspired by the rustic flavors of Tuscany. Tender chicken meatballs are simmered in a creamy, garlicky sauce with sun-dried tomatoes, then combined with soft gnocchi and fresh spinach for a satisfying dinner everyone will love.

The dish shows several browned meatballs with a slightly crispy texture on top, mixed with soft, pillow-like gnocchi that are creamy pale yellow. Scattered among them are wilted green spinach leaves and pieces of sun-dried tomatoes in deep red tones. The ingredients are coated in a glossy, creamy sauce that adds warmth and richness. This mixture is served inside a rustic, speckled, light beige bowl placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
½ onion, finely chopped
2 cloves garlic, minced
¾ cup breadcrumbs
¼ cup sundried tomatoes, chopped
1 tsp salt
1 tsp Italian seasoning
½ tsp black pepper
1 egg
½ cup parmesan cheese, grated
1 lb ground chicken
2 tbsp olive oil
½ onion, finely chopped
4 cloves garlic, minced
¼ cup white wine
½ cup sundried tomatoes, chopped
1¼ cup broth
½ cup heavy cream
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
17.6 oz shelf-stable dried gnocchi
2 cups baby spinach
½ cup parmesan, grated

Instructions

Step 1: Heat 1 tablespoon olive oil over low heat in a large heavy-based skillet. Add ½ chopped onion and cook for 3 minutes until softened.
Step 2: Add 2 minced garlic cloves and cook for 2 more minutes, being careful not to let the garlic brown.
Step 3: Transfer the cooked onion and garlic to a large bowl to cool quickly. Add breadcrumbs, ¼ cup chopped sundried tomatoes, 1 teaspoon salt, 1 teaspoon Italian seasoning, and ½ teaspoon black pepper. Stir to combine.
Step 4: When the mixture is cool, add 1 egg, ½ cup grated parmesan, and 1 lb ground chicken. Use your hands to mix until just combined.
Step 5: Roll the mixture into small meatballs, about 1½ tablespoons each. Set aside.
Step 6: In the same pan, heat 2 tablespoons olive oil over medium heat. Cook the meatballs for 2-3 minutes, turning to brown all sides. They do not need to be cooked through. Remove meatballs and set aside.
Step 7: For stovetop cooking, add 2 tablespoons olive oil and ½ chopped onion to the pan. Cook over medium-high heat for 3-4 minutes until softened.
Step 8: Reduce heat to low, add 4 minced garlic cloves, and cook for 30 seconds.
Step 9: Pour in ¼ cup white wine and cook for 2-3 minutes until the wine is nearly evaporated.
Step 10: Stir in ½ cup chopped sundried tomatoes, then add 1¼ cups broth and ½ cup heavy cream.
Step 11: Season the sauce with ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon Italian seasoning. Stir to combine and bring to a simmer.
Step 12: Return the meatballs to the pan, cover with a lid, and cook for 5 minutes.
Step 13: Add 17.6 oz dried gnocchi and cook gently for 5-6 minutes until the gnocchi is tender.
Step 14: Stir in 2 cups baby spinach and ½ cup grated parmesan. Cook for 1 minute until the spinach wilts.
Step 15: Taste and adjust seasoning if needed, then serve immediately.
Step 16: For slow cooker method, combine 2 tablespoons olive oil, ½ chopped onion, 4 minced garlic cloves, ¼ cup white wine, ½ cup sundried tomatoes, 1¼ cup broth, ½ cup heavy cream, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon Italian seasoning in the slow cooker.
Step 17: Add the browned meatballs, cover, and cook on high for 3 hours.
Step 18: Stir in the gnocchi, cream, and any additional sundried tomatoes. Cover and cook on high for about 20 minutes until gnocchi is tender.
Step 19: Add the baby spinach and grated parmesan, cooking for 5 more minutes until spinach is wilted. Serve immediately.

Tips & Variations

Use fresh parsley or basil in the meatball mixture for extra freshness.
Substitute ground turkey for chicken if preferred.
Swap white wine for chicken broth if you want to omit alcohol.
For a lighter version, use half-and-half instead of heavy cream.
Add crushed red pepper flakes for a little heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy. Avoid overcooking the gnocchi during reheating to prevent it from becoming mushy.

How to Serve

A beige ceramic bowl filled with a creamy pasta dish, showing three distinct layers: at the bottom, a bed of light yellow gnocchi coated with a smooth cream sauce; on top of that, several browned meatballs with a slightly charred texture; and scattered throughout are wilted dark green spinach leaves and rich red sun-dried tomato pieces, all mixed together in the creamy sauce. The bowl sits on a rustic dark wooden board placed over a white marbled surface with a light beige textured napkin partly visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs ahead of time?

Yes, you can make the meatballs a day in advance and keep them refrigerated. Brown them just before cooking the sauce to lock in flavor and maintain texture.

Can I freeze this dish?

It’s best to freeze the meatballs separately before adding them to the sauce. Cooked meatballs freeze well for up to 2 months. Prepare the sauce fresh when thawing for best texture and flavor.