Contents
- 1 The First Bite That Hooked Me
- 2 My Messy First Try
- 3 Why This Dish Shines
- 4 A Taste of Tuscany
- 5 Ingredients:
- 6 How to Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi
- 7 3 Twists on This Cozy Dish
- 8 Serving Ideas & Sips
- 9 Storing and Reheating Tips
- 10 Common Issues and Fixes
- 11 Your Questions, Answered
- 12 Final Thoughts
- 13 Slow Cooker Tuscan Chicken Meatballs with Gnocchi
The First Bite That Hooked Me
The smell hit me first—garlic, sun-dried tomatoes, and herbs. My friend served this dish at a cozy dinner. One bite of those tender meatballs and pillowy gnocchi, and I was sold. Ever wondered how you could turn simple ingredients into something unforgettable? The slow cooker does the work while you relax. Trust me, your kitchen will smell like a Tuscan villa.My Messy First Try
I burned the first batch of meatballs. Too much heat, not enough patience. The sauce saved everything—creamy, tangy, and rich. Home cooking teaches you to adapt, not quit. Now I sear them gently, letting the slow cooker do the rest. What’s your biggest kitchen save? Share below!Why This Dish Shines
– The sun-dried tomatoes add a sweet, chewy punch. – Cream and Parmesan make the sauce silky and rich. Which flavor combo surprises you most? The spinach wilts perfectly at the end for a fresh touch. It’s comfort food with a fancy twist.A Taste of Tuscany
This dish nods to Tuscan farmhouse cooking—simple, hearty, and full of flavor. *Did you know gnocchi dates back to Roman times?* It’s peasant food turned gourmet. The slow cooker keeps it easy for busy cooks. Would you try this with another pasta? Let me know!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Meatball Ingredients: | ||
| Ground Chicken | 1 pound | |
| Large Egg | 1 | |
| Panko (regular or whole wheat) | ½ cup | |
| Grated Parmesan Cheese | ¼ cup | |
| Italian Seasoning | 1 teaspoon | |
| Garlic Powder | 1 teaspoon | |
| Onion Powder | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Pepper | ¼ teaspoon | |
| Oil from Sun Dried Tomatoes | 2 tablespoons | For pan frying |
| Sauce and Gnocchi Ingredients: | ||
| Dry White Wine | ¼ cup | |
| Chicken Broth | 2 cups | |
| Italian Seasoning | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Pepper | ¼ teaspoon | |
| Heavy Cream | ½ cup | |
| Grated Parmesan Cheese | ½ cup | |
| Sundried Tomatoes (packed in oil) | ½ cup | Drained & chopped |
| Baby Spinach | 4 cups | De-stemmed & chopped |
| Shelf-stable gnocchi | 16-18 oz package |
How to Make Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Step 1 Mix meatball ingredients in a bowl. Use hands or a scraper to blend. Roll into small balls. A cookie scoop helps keep them even. (Hard-learned tip: Wet your hands to stop sticking.) Step 2 Heat sundried tomato oil in a skillet. Sear meatballs until golden. Turn with tongs. They don’t need to cook through yet. What’s the best tool for flipping meatballs? Share below! Step 3 Add meatballs to the slow cooker. Pour in broth, wine, and spices. Deglaze the pan for extra flavor. Cook on high for 3 hours. Step 4 Stir in gnocchi, cream, and parmesan. Add sundried tomatoes. Cook 20 more minutes. The sauce will thicken nicely. Step 5 Fold in spinach until wilted. Serve hot. Top with extra parmesan if you like. *Fun fact: Spinach cooks in just 1–2 minutes!* Cook Time: 3 hours 30 minutes Total Time: 4 hours Yield: 4 servings Category: Dinner, Comfort Food3 Twists on This Cozy Dish
Vegetarian Swap chicken for mashed white beans in the meatballs. Use veggie broth. Skip the cream for coconut milk. Spicy Add red pepper flakes to the meatballs. Stir in chopped jalapeños with the spinach. Top with hot honey. Seasonal Use butternut squash gnocchi in fall. Swap spinach for kale in winter. Add fresh basil in summer. Which twist would you try first? Vote in the comments!Serving Ideas & Sips
Pair with garlic bread or a crisp salad. Garnish with lemon zest or pine nuts. For drinks, try chilled white wine or sparkling lemonade. This dish is great for weeknights or guests. Leftovers taste even better the next day. Which would you choose tonight?
Storing and Reheating Tips
Got leftovers? Let’s make them last. Store cooled meatballs and gnocchi in airtight containers. They’ll keep in the fridge for 3 days. Freeze extras for up to 3 months—thaw overnight before reheating. *Fun fact: Spinach stays brighter if added fresh when reheating.* Want a quick meal? Double the batch and freeze half. Reheat on the stove with a splash of broth to keep things saucy. Ever tried freezing gnocchi? How did it turn out? Share your tricks below!Common Issues and Fixes
Ran into trouble? Here’s how to fix it. Meatballs falling apart? Chill the mix for 15 minutes before shaping. Sauce too thin? Stir in a spoonful of cornstarch slurry at the end. Gnocchi mushy? Add it later—just 20 minutes before serving. Why this matters: Texture makes or breaks comfort food. Batch-cooking tip: Sear meatballs ahead, then refrigerate until slow-cooker time. Ever had a slow-cooker fail? Tell us how you saved the day!Your Questions, Answered
Q: Can I make this gluten-free? A: Yes! Swap panko for gluten-free breadcrumbs. Use GF gnocchi too. Q: How far ahead can I prep? A: Mix meatballs 1 day early. Sear and refrigerate until cooking. Q: No wine on hand—what’s a swap? A: Try extra broth with a splash of lemon juice for brightness. Q: Can I double the recipe? A: Absolutely. Use a 6-quart slow cooker for best results. Q: Heavy cream too rich? A: Half-and-half works, but sauce will be thinner. Why this matters: Flexibility keeps dinner stress-free.Final Thoughts
This dish is cozy magic in a bowl. I love how the sun-dried tomatoes add a sweet-tangy punch. *Fun fact: My neighbor’s kids call these “confetti meatballs” because of the spinach flecks.* Share your creations with me—tag Savory Discovery on Pinterest so I can see your twists. Happy cooking! —Elowen Thorn
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Description
Enjoy tender chicken meatballs and soft gnocchi in a creamy Tuscan-inspired sauce with sun-dried tomatoes and spinach.
Ingredients
Instructions
- Add all of the meatball ingredients to a medium bowl and mix together (with your hands or a rubber scrapper) until just combined. Form the meatballs (we like to portion them with a medium cookie scoop, but you could also use 1-2 Tablespoons of mixture).
- Heat the oil from the sundried tomatoes in a large skillet over medium to medium-high heat, and then sear the meatballs until lightly browned on all sides (use a tongs to turn them during cooking). The meatballs do not need to be cooked all the way through at this stage. Cook in batches if needed.
- Add the seared meatballs to the basin of your slow cooker and top with the chicken broth, Italian seasoning, salt, and pepper. Use the wine to deglaze your pan (if needed) and then add all contents from the pan to the slow cooker basin. Otherwise, add the wine directly to the crockpot. Cover and cook on high for 3 hours.
- Once the meatballs are cooked, add in the gnocchi, sundried tomatoes, parmesan cheese and heavy cream and cook for an additional 20 minutes on high.
- Stir the fresh spinach into the crockpot ingredients and continue to cook until wilted (this won’t take long).
- Scoop into individual serving bowls, topping with additional parmesan if desired, and enjoy!
Notes
- For extra flavor, garnish with fresh basil or a drizzle of balsamic glaze before serving.
Chicken, Meatballs, Gnocchi, Tuscan, Slow Cooker