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.
Nutrition
Calories: 350kcalCarbohydrates: 28gProtein: 18gFat: 18gSaturated Fat: 7gCholesterol: 90mgSodium: 400mgFiber: 2g
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
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Use half-and-half or coconut cream instead of heavy cream.
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Bake the meatballs instead of pan-frying.
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Skip or reduce Parmesan if watching saturated fat.
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