Description
This Tuscan Chicken Meatballs with Gnocchi recipe offers a delightful combination of homemade chicken meatballs simmered in a creamy sundried tomato sauce, paired with tender gnocchi and fresh spinach. Perfect for a comforting and flavorful weeknight dinner, this dish can be prepared on the stovetop or easily adapted for a slow cooker.
Ingredients
Scale
For the Meatballs
- 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
For Cooking the Meatballs
- 2 tbsp olive oil
For the Sauce and Gnocchi
- 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
Instructions
- Prepare the Meatball Base: Heat 1 tablespoon olive oil over low heat in a large heavy-based skillet. Add the finely chopped onion and cook for 3 minutes until softened. Add the minced garlic and cook for an additional 2 minutes without browning.
- Mix Meatball Ingredients: Transfer the cooked onion and garlic to a large bowl and spread out to cool quickly. Add breadcrumbs, chopped sundried tomatoes, salt, Italian seasoning, and black pepper. Stir to combine.
- Add Binding Ingredients: Once the mixture has cooled, add the egg, grated parmesan cheese, and ground chicken. Use your hands to mix thoroughly until combined.
- Form Meatballs: Roll the mixture into small meatballs, about 1 ½ tablespoons each.
- Brown the Meatballs: Heat 2 tablespoons olive oil in the same skillet over medium heat. Cook the meatballs for 2-3 minutes until browned on the outside. They do not need to be fully cooked at this stage. Remove from the pan.
- For Stovetop Sauce – Sauté Aromatics: Add 2 tablespoons olive oil and chopped onion to the skillet and cook over medium-high heat for 3-4 minutes until softened. Reduce heat to low, add minced garlic, and cook for 30 seconds.
- Deglaze and Build Sauce: Pour in white wine and cook for 2-3 minutes until it has mostly evaporated. Stir in chopped sundried tomatoes.
- Add Liquids and Seasonings: Pour in broth and heavy cream, then season with salt, black pepper, and Italian seasoning. Stir well and bring to a gentle simmer.
- Simmer Meatballs: Return the browned meatballs to the pan. Cover with a lid and cook on low for 5 minutes to finish cooking through.
- Cook Gnocchi: Add dried gnocchi to the pan, gently cook for 5-6 minutes until tender.
- Add Greens and Cheese: Stir in baby spinach and grated parmesan cheese. Cook for an additional minute until the spinach wilts.
- Season and Serve: Taste the sauce and adjust seasoning as needed. Serve immediately.
- Slow Cooker Option – Load Ingredients: Place olive oil, chopped onion, minced garlic, white wine, sundried tomatoes, broth, salt, pepper, and Italian seasoning into the slow cooker. Stir to combine.
- Cook Meatballs in Slow Cooker: Add browned meatballs, cover, and cook on high for 3 hours.
- Add Gnocchi and Cream: Stir in gnocchi, heavy cream, and additional sundried tomatoes. Cover and continue cooking on high for about 20 minutes until gnocchi is tender.
- Finish with Spinach and Cheese: Stir in baby spinach and grated parmesan cheese. Cook for 5 more minutes until spinach is wilted. Serve immediately.
Notes
- Use good quality olive oil for richer flavor.
- If white wine is unavailable, substitute with chicken broth plus a splash of lemon juice for acidity.
- Broth can be vegetable or chicken depending on preference.
- Shelf-stable dried gnocchi is convenient, but fresh gnocchi can be used with adjusted cooking time.
- Do not overcook the garlic initially to avoid bitterness.
- Meatballs are browned but not fully cooked before adding to sauce to ensure tenderness.
- Options for cooking include stovetop for quicker preparation or slow cooker for hands-off cooking and deeper flavor development.
- Prep Time: 20 minutes
- Cook Time: 35 minutes (stovetop) or 3 hours 20 minutes (slow cooker)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Tuscan chicken meatballs, gnocchi recipe, creamy sundried tomato sauce, Italian chicken meatballs, slow cooker meatballs, stovetop meatballs, chicken dinner, one-pot Italian dish
