Slow Cooker Tuscan Chicken Meatballs with Gnocchi

Slow cooker meatballs in Italian style with gnocchi

Slow Cooker Tuscan Chicken Meatballs with Gnocchi is one of the best meatball recipes I’ve tried. I had a chance to enjoy this dish at my Italian friend’s dinner.

Slow cooker Tuscan chicken meatballs with gnocchi recipe

This comforting Italian meatball dish combines gnocchi, traditional Italian dumplings, and tender, juicy meatballs seasoned with herbs and spices. I could taste the flavor of parsley, oregano, and garlic. All are cooked in a savory creamy sauce.

Easy Slow Cooker Tuscan Chicken Meatballs With Gnocchi are placed on a plate
Tuscan Meatballs and Gnocchi recipe

I think the best part of this dish is that it was all made in a slow cooker, so the chicken meatballs were cooked to perfection, and the flavors had plenty of time to meld together. It is one of the finest dishes I couldn’t get enough of it. This is how to make Slow Cooker Tuscan Chicken Meatballs with Gnocchi.

Slow cooker meatballs in Italian style with gnocchi

Slow Cooker Tuscan Chicken Meatballs with Gnocchi

A comforting, Italian-inspired dish that combines tender chicken meatballs, pillowy gnocchi, and herbs. Perfect for busy weeknights or cozy weekend dinners.
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Total Time 4 hours
Course Main Course
Cuisine Italian, Mediterranean
Servings 8
Calories 350 kcal

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.

Nutrition

Calories: 350kcal
Keyword homemade meatballs, meatballs, slow cooker recipe
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Variations

1. Vegan alternatives

Here are some successful substitutions for the vegan slow cooker Tuscan chicken meatballs with gnocchi:

  • 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 using a mixture of finely chopped mushrooms, breadcrumbs, and herbs.
  • Eggplant “meatballs”: Roasted eggplant mixed with Parmesan omitted for the vegan version and herbs make for a delicious alternative.
  • Nutritional yeast replaces cheese effectively, providing a similar savory flavor profile.

2. Other protein options

While chicken meatballs are the star of this dish, you can experiment with different proteins, like:

  1. Turkey: A leaner option with a similar texture to chicken
  2. Pork: Adds richness and pairs well with the Tuscan flavors
  3. Beef: Creates a heartier version of the dish
  4. Fish: Delicate white fish can be used for a lighter, Mediterranean-inspired variation

When using alternative proteins, cooking times may vary, so it’s crucial to monitor the dish closely to prevent overcooking.

Common mistakes

1. Overmixing the Meatballs: Mixing the meatball ingredients too much can result in a tough texture. Be sure to mix just until combined to keep them tender. If the meatballs are too tough, you should make a new batch. These tough meatballs can be:

  • Sliced thinly and used in sandwiches
  • Chopped and incorporated into a quick pasta sauce

2. Incorrect Cooking Order: Adding gnocchi too early can cause it to become mushy. For the best texture, add the gnocchi during the last 20 minutes of cooking. If your gnocchi is mushy, you can:

  • Drain excess liquid and broil briefly to crisp up the top
  • Transform into a casserole by adding breadcrumbs and cheese on top

3. Skipping Browning: Browning the meatballs before adding them to the slow cooker enhances flavor and adds a rich color, contributing to a more flavorful and visually appealing dish.

4. Sauce too thick or too thin:

  1. Too thin:
    • Mix 1 tablespoon cornstarch with 2 tablespoons cold water
    • Stir into the sauce and cook on high for 15-20 minutes
    • Remember, a slow cooker lid traps moisture, which can sometimes lead to a thinner sauce than expected. Leaving the lid slightly ajar during the last 30 minutes of cooking can help reduce excess liquid.
  2. Too thick:
    • Gradually add warm broth or water until desired consistency is reached
    • Stir well and allow flavors to meld for 10-15 minutes
  3. Separation:
    • Whisk vigorously to re-emulsify the sauce
    • If persistent, blend a small portion and stir it back into the pot

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