Is there anything more comforting than a fragrant bowl of steaming slow cooker gnocchi and meatballs? The enchanting aroma of succulent chicken meatballs simmered in a creamy Tuscan-infused sauce is enough to make anyone’s mouth water. This recipe for slow cooker tuscan chicken meatballs with gnocchi stands out because it merges classic Italian essence with the ease of set-it-and-forget-it cooking, yielding a gratifying meal that brings the restaurant ambiance straight to your home.
Prepare to be amazed by how easily these tuscan chicken meatballs with gnocchi come together. From a bright white wine splash to luxurious cream, every component harmonizes beautifully, creating a dish that is hearty yet elegant. The velvety sauce cloaks pillowy gnocchi and tender meatballs, making this truly an unforgettable dining experience. It’s pure magic.
Table of contents
- Reasons to Love the Recipe
- Ingredients
- Substitutions
- How to Make slow cooker tuscan chicken meatballs with gnocchi
- Expert Tips to Make It Perfect
- slow cooker tuscan chicken meatballs with gnocchi Variations
- How to Store slow cooker tuscan chicken meatballs with gnocchi
- Conclusion
- Common Questions About slow cooker tuscan chicken meatballs with gnocchi
Reasons to Love the Recipe
- Simplicity with Flair: This recipe for slow cooker gnocchi and meatballs embraces a minimal fuss approach, yet yields sensational flavor. You can quickly sear the chicken meatballs, then let the slow cooker work its magic. It’s easy enough for busy weeknights, but refined enough to impress friends!
- Nutrient-Packed Goodness: Tuscan chicken meatballs with gnocchi feature lean protein from chicken and nourishing spinach. The addition of aromatic herbs and tangy sun-dried tomatoes also contributes vitamins and antioxidants. It’s a comforting meal that won’t leave you feeling weighed down.
- Incredible Adaptability: You can personalize this masterpiece to suit different palates. Prefer extra cream? Go for it! Need a vegetarian option? Swap the meatballs with plant-based alternatives. My cousin once tried it and raved about the flavor—pure comfort guaranteed!
Ingredients
Gathering the right ingredients ensures your slow cooker gnocchi and meatballs turn out irresistibly delectable. This lineup balances rich tastes and delicate textures, giving you a final dish that feels elevated without being complicated. The key to tuscan chicken meatballs with gnocchi is quality—so opt for fresh produce and pantry staples you trust, especially the chicken and cheese. Here’s what you’ll need:
- 1 lb ground chicken: Provides a lighter protein base, soaking up the Tuscan flavors beautifully.
- ¾ cup breadcrumbs: Helps bind and shape the meatballs. Consider a fine-texture breadcrumb for a more uniform mixture.
- ½ cup Parmesan cheese, grated: Adds savory depth; choose a high-quality block you can grate at home.
- 3 cloves garlic, minced: Infuses the meatballs with a pungent, robust aroma.
- 1 egg: Acts as a binder that keeps everything cohesive.
- 2 tsp Italian seasoning: A reliable blend of dried basil, oregano, and thyme to reinforce classic Italian vibes.
- 1 tsp onion powder: Contributes subtle sweetness while ensuring consistent flavor in every bite.
- 1 tsp salt: Elevates all the other flavors without overpowering them.
- ½ tsp pepper: Adds a mild kick to highlight the other seasonings.
- 2 Tbsp sundried tomato oil: Use the oil from the jar of sun-dried tomatoes to intensify the taste.
- ½ yellow onion, diced: Lends natural sweetness and texture to the sauce.
- 3 cloves garlic, minced: Because who can ever have too much garlic? Adds aromatic depth to the sauce.
- ¼ cup white wine: Offers a crisp, acidic note that balances the creaminess. Cooking wine or a dry white works well.
- 1 tsp Italian seasoning: Ties together the sauce’s herbal notes.
- 1 tsp salt: Helps maintain flavor consistency throughout the sauce.
- ½ tsp pepper: A second layer of pepperiness never hurts.
- 2 cups chicken broth: Creates the liquid foundation; opt for low-sodium if you prefer to control salt levels.
- 12 oz gnocchi: Light, pillowy dumplings that soak up the savory sauce—perfect for that luscious finish.
- ½ cup heavy cream: Transforms the sauce into a velvety blanket for the meatballs.
- ½ cup sundried tomatoes: Sharp and tangy, they add a distinctive punch to every bite.
- 2 cups spinach: Packs nutrients and a burst of color; the leaves wilt quickly, blending right in.
- ½ cup Parmesan cheese: Finishes off the dish with a final flourish of salty, nutty goodness.
Substitutions
Sometimes you might need to tweak certain elements due to dietary restrictions, ingredient availability, or personal preference. Here are some practical swaps that won’t compromise the essence of slow cooker gnocchi and meatballs:
- Ground turkey: A perfect stand-in if you’re out of chicken. It retains moisture well and pairs seamlessly with Tuscan herbs.
- Gluten-free breadcrumbs: For those avoiding wheat, try breadcrumbs made from rice or almond flour. Just be mindful of flavor differences and add a pinch more seasoning if needed.
- Vegetable broth: If you prefer a meatless stock, this still offers the liquid base you need for tuscan chicken meatballs with gnocchi, without altering the creamy texture.
- Half-and-half: Swap heavy cream with half-and-half to lighten the sauce. It might be slightly less rich, but still velvety enough.
- Kale: If spinach is unavailable, kale can offer a heartier bite. Remember to chop it finely so it softens adequately during cooking.
How to Make slow cooker tuscan chicken meatballs with gnocchi
Time needed: 15 minutes
Pulling together this soul-warming feast might look complex at first glance, but it’s surprisingly straightforward. Just remember not to rush the searing step—it infuses a lovely caramelization that underscores the final flavors. Here’s how you can achieve this Tuscan wonder:
- Combine Meatball Ingredients
In a mixing bowl, unite ground chicken, breadcrumbs, Parmesan cheese, garlic, egg, Italian seasoning, onion powder, salt, and pepper. Use your hands or a spatula to gently blend everything without overworking the mixture.
- Shape and Sear
Form golf-ball-sized meatballs, roughly 1½ tablespoons each. Heat the sundried tomato oil in a pan over medium-high heat. Sear these little gems for about 3-4 minutes per side until lightly browned. You’re not fully cooking them yet, just giving them a golden crust.
- Load the Slow Cooker
Carefully transfer the meatballs into your cooker. Then add diced onion, minced garlic, white wine, Italian seasoning, salt, pepper, and chicken broth. Whether you’re after slow cooker gnocchi and meatballs or simply want succulent bites, this aromatic bath sets the stage for incredible taste.
- Cook Until Done
If you’re using a specific brand of clay pot cooker, this step can be surprisingly quick. In a standard appliance, aim for a few hours on High. You’ll know your tuscan chicken meatballs with gnocchi are on track when the meatballs register an internal temperature of 160°F.
- Incorporate Gnocchi and Cream
Once the meatballs are cooked, stir in the gnocchi, heavy cream, and sundried tomatoes. Replace the lid and allow everything to simmer until the gnocchi turns tender—about 10-20 minutes, depending on your slow cooker’s settings.
- Final Touch
Fold in the fresh spinach and extra Parmesan just before serving. The spinach will wilt rapidly in the residual heat, and the cheese adds the finishing touch. Let the dish rest briefly so the sauce can thicken, then get ready to indulge in your slow cooker gnocchi and meatballs! You can now celebrate the succulent essence of tuscan chicken meatballs with gnocchi—dinner is served!
Expert Tips to Make It Perfect
- Don’t Overmix: Overworked meatballs can become tough and rubbery. For melt-in-your-mouth consistency, stop blending as soon as the ingredients look evenly incorporated.
- Use Fresh Cheese: Pre-grated cheese often comes with added starches that hinder melting. For that luscious texture so characteristic of slow cooker gnocchi and meatballs, shred your own cheese from a quality block.
- Monitor Liquid Levels: The amount of broth can affect how thick or thin your sauce becomes. Keep an eye on it, especially if you want a creamier consistency for your tuscan chicken meatballs with gnocchi.
- Taste Before Serving: Since various brands of broth and cheese carry different salt levels, sample the sauce near the end of cooking to avoid under- or over-seasoning.
slow cooker tuscan chicken meatballs with gnocchi Variations
This recipe invites plenty of creativity. From experimenting with fascinating seasonings to swapping key ingredients, these ideas let you tailor each pot of goodness to suit your unique cravings.
- Spicy Kick: For those who relish heat, add a dash of red pepper flakes or a chopped jalapeño to your base. This not only complements the tangy sundried tomatoes but also brings a dynamic zing to your slow cooker gnocchi and meatballs. The interplay of spice and creaminess is utterly addictive.
- Creamy Pesto Twist: Instead of plain heavy cream, blend in a tablespoon or two of basil pesto. This tweak instantly transforms tuscan chicken meatballs with gnocchi into a bright, herbal delight. The pesto’s garlicky punch pairs seamlessly with the meatballs and spinach, making each spoonful a burst of fresh flavor.
- Mediterranean Fusion: Incorporate olives, artichoke hearts, or crumbled feta to channel a Greek-inspired spin. The brininess from these additions offsets the rich sauce, leading to a new dimension of savory depth. This variation proves that a few extra ingredients can completely revolutionize the overall taste.
- Veggie-Rich Marvel: Swap the chicken meatballs for veggie-based alternatives and load up on zucchini, mushrooms, or bell peppers. These ingredients soak up the sauce beautifully, and you maintain all the comforts of a traditional meal without the meat. Even die-hard carnivores might be converted by the hearty textures.
How to Store slow cooker tuscan chicken meatballs with gnocchi
Whether you’re prepping future meals or saving leftovers, proper storage ensures your slow cooker tuscan chicken meatballs with gnocchi remain flavorful and fresh:
- Refrigeration: Cool the dish completely, then transfer to an airtight container. It will stay good for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
- Freezing: For longer storage, freeze individual portions. Thaw them in the fridge before warming. You might need to freshen up the seasoning after reheating, so give it a taste before serving.
Conclusion
Congratulations on embarking on this comforting culinary journey. By pairing succulent chicken meatballs with pillowy gnocchi in a fragrant sauce, you’ve created something that feels straight from a Tuscan trattoria. This slow cooker gnocchi and meatballs recipe is a reminder that hearty meals can be both effortless and sophisticated. Give it a try soon, and be sure to share your flavorful adventures with family and friends!
If those creamy meatball cravings continue, don’t miss our Savory Chicken Ricotta Meatballs with Spinach Alfredo Sauce, a velvety, flavor-packed delight you’ll love!
PrintCreamy Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Tender chicken meatballs simmered in a luxuriously creamy Tuscan sauce with gnocchi, spinach, and sundried tomatoes for a comforting one-pot meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Meatballs
- 1 lb ground chicken
- ¾ cup breadcrumbs
- ½ cup Parmesan cheese (grated)
- 3 cloves garlic (minced)
- 1 egg
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp sundried tomato oil
Sauce + Gnocchi
- ½ yellow onion (diced)
- 3 cloves garlic (minced)
- ¼ cup white wine
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 2 cups chicken broth
- 12 oz gnocchi
- ½ cup heavy cream
- ½ cup sundried tomatoes
- 2 cups spinach
- ½ cup Parmesan cheese
Instructions
- Mix the Meatball Ingredients: Combine ground chicken, breadcrumbs, Parmesan cheese, garlic, egg, Italian seasoning, onion powder, salt, and pepper in a bowl. Blend gently.
- Shape and Sear: Roll into small meatballs and sear in sundried tomato oil over medium-high heat, about 3–4 minutes per side.
- Transfer to Slow Cooker: Place browned meatballs in the cooker with onion, garlic, white wine, Italian seasoning, salt, pepper, and chicken broth.
- Cook: Slow cook on High for 3 hours (or until meatballs reach 160°F internally).
- Add Gnocchi & Cream: Stir in gnocchi, heavy cream, and sundried tomatoes. Cook for an additional 20 minutes or until gnocchi is tender.
- Finish: Fold in spinach and remaining Parmesan. Let it rest briefly before serving.
Notes
- Check Consistency: If sauce is too thick, add extra broth. If it’s too thin, let it simmer uncovered.
- Searing is Optional: Browning adds flavor but can be skipped for quicker prep.
- Use Fresh Spinach: Stir it in right before serving so it wilts without getting mushy.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
Common Questions About slow cooker tuscan chicken meatballs with gnocchi
Yes, you can! If you’re short on time, frozen meatballs offer convenience. Just be aware that homemade varieties often boast fresher flavor and texture. If using frozen, you can skip the searing step, but be sure to adjust the cooking time to ensure they reach a safe internal temperature.
Searing is not strictly necessary, but it does seal in juices and add a delightful caramelized crust. Skipping this step may save time, yet you’ll lose that extra layer of taste and texture. If your schedule allows, searing is worth the effort!
Dry white wines like Pinot Grigio or Sauvignon Blanc are typically recommended. If you prefer a more robust note, Chardonnay can also be a good choice. Avoid anything too sweet, or it might offset the savory balance.
Swap out the Parmesan cheese with a dairy-free alternative and use coconut milk or a plant-based cream option instead of heavy cream. The consistency may vary slightly, but you can still experience luscious results.
Regular pasta like tortellini or penne can serve as a substitute, though cooking times may differ. If you still want the signature pillowy texture, homemade dumplings could also work in a pinch.
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