Slow Cooker Tuscan Chicken Meatballs with Gnocchi are one of the best meatball recipes I’ve tried. This hearty dinner meal delivers cozy, Italian-inspired flavors with minimal effort.
Contents
Slow cooker Tuscan chicken meatballs with gnocchi recipe
This comforting Italian meatball dish combines tender, flavorful chicken meatballs with soft potato gnocchi. All are simmered in a creamy, flavorful sauce with Tuscan flavors like sun-dried tomatoes, garlic, spinach, Parmesan cheese, and Italian herbs.
I think the best part of this dish is that it was all made in a slow cooker. The chicken meatballs were cooked to perfection, and the flavors had time to meld together. It is one of the finest dishes I’ve ever tried.
This dish pairs wonderfully with classic Italian sides like garlic bread for soaking up the creamy sauce or fresh greens like broccolini and oven-roasted asparagus. Roasted vegetables, sautéed spinach, or kale enhances the Tuscan flavors.
You can enjoy this dish with white wine such as Sauvignon Blanc and Pinot Grigio. Red wines like Chianti or a light Montepulciano are also a great option.
It’s easy to make and suitable for busy weeknight. This is how to make Slow Cooker Tuscan Chicken Meatballs with Gnocchi.
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Nutrition
Ingredients
For Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
For Gnocchi
- 1 lb russet potatoes peeled and boiled until fork-tender
- 1 cup all-purpose flour I used gluten-free one
- 1 large egg beaten
- Salt to taste
For the Sauce
- 1 14 oz can crushed tomatoes
- 1/4 cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
Make the chicken meatballs
- In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1-2 inches in diameter.
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes per side. Transfer the meatballs to a plate and set aside.
Make the gnocchi
- Mash the boiled potatoes in a large mixing bowl until smooth. Add the beaten egg and mix well. Gradually add the flour and salt, kneading the mixture until a dough forms.
- On a floured surface, divide the dough into small portions and roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into bite-sized pieces and use a fork to create ridges on each gnocchi.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer them to a plate.
Make Tuscan Chicken Meatballs with Gnocchi
- In the slow cooker, combine crushed tomatoes, sun-dried tomatoes, minced garlic, dried basil, dried oregano, salt, and pepper. Stir to combine.
- Add the browned chicken meatballs to the slow cooker and gently stir to coat them with the sauce. Cook on low heat for 4-6 hours.
- About 30 minutes before serving, stir in heavy cream and grated Parmesan cheese until well combined.
- Add gnocchi to the slow cooker just before serving to warm through and absorb some of the flavors of the sauce. Serve the dish hot, garnished with additional Parmesan cheese and fresh basil if desired.
Notes
- Use half-and-half or coconut cream instead of heavy cream.
- Bake the meatballs instead of pan-frying.
- Skip or reduce Parmesan if watching saturated fat.
SIMILAR RECIPES
Variations
These Tuscan chicken meatballs has many versions. Here are some of them:
- Vegan alternatives
- Plant-based meatballs use store-bought or homemade versions made with lentils, beans, or plant-based ground meat alternatives.
- Mushroom “meatballs” create umami-rich balls with finely chopped mushrooms, breadcrumbs, and herbs.
- Eggplant “meatballs” combine roasted eggplant with vegan Parmesan and herbs.
- Nutritional yeast replaces cheese for a similar savory flavor profile.
- Other protein options
- Turkey is a leaner option with a similar texture to chicken
- Pork adds richness and pairs well with the Tuscan flavors
- Beef creates a heartier version of the dish
- White fish can be used for a lighter, Mediterranean-inspired variation
Common mistakes
Overmixing meatball ingredients can make them tough. Mix just until combined for tender meatballs. If they’re already tough, slice them for sandwiches or chop them into pasta sauce.
Adding gnocchi too early turns it mushy. Add it in the last 20 minutes of cooking. If mushy, broil to crisp or turn it into a casserole with breadcrumbs and cheese.
Browning meatballs before slow cooking boosts flavor and color. This step makes the dish more flavorful and visually appealing.
For thin sauce, mix cornstarch with cold water and stir it in, cooking on high for 15-20 minutes. Leaving the lid slightly ajar can also reduce excess liquid. If the sauce is too thick, add warm broth or water gradually until the sauce reaches the right consistency. Stir well and let it meld for 10-15 minutes.