Tuscan Chicken Meatballs with Gnocchi Recipe

I absolutely love this Tuscan Chicken Meatballs with Gnocchi Recipe because it s the perfect balance of comfort and elegance-without any fuss. The tender chicken meatballs soak up a rich, garlicky, and creamy sauce that just hugs every bite of pillowy gnocchi, making it a meal that feels both homey and special. Whenever I want something cozy but a little elevated, this dish is my go-to because it comes together quickly and fills the kitchen with the most amazing aromas.

What makes this Tuscan Chicken Meatballs with Gnocchi Recipe truly stand out is how versatile it is-you can whip it up on the stovetop or let it slowly simmer in a slow cooker if you want to set it and forget it. I ve served this to guests and my family over and over, and everyone always asks for seconds. You ll find that it s a one-pot wonder that s as approachable as it is delicious.

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Ingredients You’ll Need

Each ingredient in this Tuscan Chicken Meatballs with Gnocchi Recipe plays a crucial role: from the savory ground chicken to the sweet sun-dried tomatoes, they come together to create a robust and balanced dish. Plus, using dried shelf-stable gnocchi means it s always easy to stock up and have it ready for a quick meal.

• Olive oil: If you have sun-dried tomato oil, use that-it adds an extra layer of flavor.
• Onion: Finely chopped to melt into the sauce and meatballs, adding subtle sweetness.
• Garlic: The more, the better-garlic is the soul of this dish.
• Breadcrumbs: These help bind the meatballs together without making them dense.
• Sun-dried tomatoes: Chopped for a tangy burst that s pure Tuscan vibes.
• Salt, Black pepper, and Italian seasoning: Essential seasoning to balance flavors perfectly.
• Egg: Acts as a binder for the meatballs.
• Parmesan cheese: Adds umami richness and a hint of nuttiness, both inside the meatballs and the sauce.
• Ground chicken: The star protein that keeps things light yet hearty.
• White wine: Optional but recommended for deglazing the pan-adds acidity and depth.
• Broth (chicken or vegetable): Keeps the sauce moist and flavorful; low sodium gives you more control.
• Heavy cream: Creates the luxuriously silky texture that coats the gnocchi beautifully.
• Shelf-stable dried gnocchi: Convenient and cooks perfectly in the sauce, soaking up all those flavors.
• Baby spinach: Adds a pop of vibrant color and a mild earthiness.

Variations

I love how customizable this Tuscan Chicken Meatballs with Gnocchi Recipe is-feel free to tweak it based on what s in your kitchen or your family s tastes. Over time, I ve tried swapping ingredients and always found ways to keep it delicious yet a little different.

• Ground Turkey or Beef: I ve used turkey when I want a leaner option and beef for a richer flavor; both work well.
• Dairy-Free: Substitute the heavy cream with coconut milk and use nutritional yeast instead of parmesan-still delightful!
• Spicy Kick: Adding red chili flakes or diced jalapeños gives it a fiery twist I m obsessed with on cool evenings.
• Fresh Herbs: Sometimes I fold in fresh basil or rosemary at the end for a fragrant finish.

How to Make Tuscan Chicken Meatballs with Gnocchi Recipe

Step 1: Sauté Onion and Garlic for Depth

Start by heating a tablespoon of olive oil over low heat in a large skillet with a lid. Add the finely chopped onion and cook gently for about 3 minutes until softened and translucent-that sweetness is key. Then add the garlic, cooking for just 2 more minutes and making sure it doesn t brown (burnt garlic tastes bitter). This slow build-up of flavors is what really sets your meatballs apart, and you ll notice the aroma filling your kitchen-so good!

Step 2: Mix the Meatball Ingredients

Once your onion and garlic have cooled, transfer them to a large mixing bowl and spread them out so they cool quickly-hot ingredients can cook the egg prematurely. Add the breadcrumbs, chopped sun-dried tomatoes, salt, Italian seasoning, and black pepper, stirring to combine. Then crack in the egg, sprinkle the parmesan cheese, and add the ground chicken. I always use my hands here (messy but worth it) to mix everything evenly, ensuring the meatballs hold together well and stay juicy after cooking.

Step 3: Shape and Brown the Meatballs

Form the mixture into small meatballs, about 1½ tablespoons each-this size is perfect for quick cooking and easy eating. Heat the remaining olive oil in the skillet over medium heat and brown the meatballs for 2-3 minutes on all sides. They don t need to cook through at this point, just get that satisfying golden crust, which adds flavor and texture. Once browned, remove them from the pan and set aside. This step is a game-changer; browning adds that deep, caramelized flavor that really makes the dish shine.

Step 4: Create the Sauce and Finish Cooking

Return the pan to medium-high heat, add some olive oil, and cook chopped onions for 3-4 minutes until softened. Lower the heat, add minced garlic, and cook for just 30 seconds before pouring in the white wine. Let the wine reduce for a few minutes until most of it has evaporated-this step lifts the sauce with wonderful acidity. Stir in extra sun-dried tomatoes, then pour in broth and heavy cream. Season with salt, pepper, and Italian herbs. Bring to a gentle simmer before nestling the meatballs back in, covering the pan, and cooking for about 5 minutes to let the flavors meld.

Next, add the dried gnocchi right into the sauce and cook for 5-6 minutes, stirring occasionally. It s so satisfying to watch the gnocchi plump up and soak in that creamy tomato sauce. Finally, stir in baby spinach and parmesan, cooking until the spinach wilts and the cheese melts into the sauce. Taste and adjust seasoning as needed-this is the moment you make it truly yours before serving up the hot, comforting dish.

Slow Cooker Option for Hands-off Magic

If you re short on time or want to set it and forget it, you can make this dish entirely in the slow cooker. Just sauté the onions and garlic first, then add all the ingredients including white wine, broth, and half of the sun-dried tomatoes to the slow cooker. Add the browned meatballs, cover, and cook on high for 3 hours. Add gnocchi, cream, the rest of the sun-dried tomatoes, spinach, and parmesan near the end, letting it cook for about 20 more minutes until the gnocchi is tender and spinach wilted. The slow cooker method saves time and gives you tender meatballs bursting with flavor.

How to Serve Tuscan Chicken Meatballs with Gnocchi Recipe

Garnishes

I usually sprinkle a little extra freshly grated parmesan and a scattering of chopped fresh basil or parsley on top to brighten the dish. A drizzle of good-quality olive oil at the end adds that silky finish I can t live without. Sometimes, I add crushed red pepper flakes if we want some heat.

Side Dishes

Since the Tuscan Chicken Meatballs with Gnocchi Recipe itself is pretty hearty, I like pairing it with something light and fresh. A simple crisp green salad with lemon vinaigrette or garlic-roasted vegetables makes the perfect balance. Garlic bread is also a hit with my family for soaking up every last bit of the sauce!

Creative Ways to Present

For special occasions, I serve the meatballs stacked on skewers nestled over the gnocchi in shallow bowls with edible flowers or a sprig of rosemary for a rustic yet elegant touch. It always wows guests and makes the meal feel festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge where they stay fresh for about 3 days. The sauce thickens a bit overnight, so before reheating, I add a splash of broth or cream to loosen it up-makes all the difference!

Freezing

This recipe freezes surprisingly well. I freeze the meatballs separately before cooking whenever I make a big batch. After cooking everything, I also freeze the full dish in meal-sized portions. Just thaw slowly in the fridge before reheating so the texture stays nice.

Reheating

The best way to reheat Tuscan Chicken Meatballs with Gnocchi Recipe is on the stovetop over low heat with a splash of broth or cream, stirring gently until warmed through. This helps keep the gnocchi tender and prevents the sauce from drying out. Microwaving works in a pinch but you might lose some of that creamy texture.

FAQs

Final Thoughts

I still remember the first time I tried making Tuscan Chicken Meatballs with Gnocchi Recipe-it quickly became a favorite because it felt like a cozy Italian meal without hours in the kitchen. Now, it s a staple in my recipe rotation whenever I want something hearty and heartwarming that impresses with minimal effort. If you re looking for a dish that s both fuss-free and full of flavor, I m confident you ll love this as much as my family and I do. So grab those ingredients, and give it a try-you ll be so glad you did!

Tuscan Chicken Meatballs with Gnocchi Recipe

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• Author: Megane
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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Description

A delicious recipe for Tuscan Chicken Meatballs with Gnocchi, combining flavorful ground chicken meatballs with sun-dried tomatoes, garlic, and Italian seasoning, all simmered in a creamy sauce and served with tender gnocchi and fresh spinach. This comforting dish can be made on the stovetop or in a slow cooker for versatile preparation.

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Ingredients

Units USM Scale 1x2x3x

For the Meatballs

• 1 tablespoon olive oil (or sun-dried tomato oil)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 3/4 cup breadcrumbs
• 1/4 cup sun-dried tomatoes, chopped
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1 egg
• 1/2 cup parmesan cheese, grated
• 1 lb ground chicken
• 2 tablespoons olive oil (or sun-dried tomato oil)

For the Gnocchi and Sauce

• 2 tablespoons olive oil (or sun-dried tomato oil)
• 1/2 onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup white wine (or extra broth for non-alcoholic version)
• 1/2 cup sun-dried tomatoes, chopped
• 1 1/4 cup broth (preferably reduced sodium chicken or vegetable broth)
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 17.6 oz (500 g) shelf-stable dried gnocchi
• 2 cups baby spinach
• 1/2 cup parmesan cheese, grated

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Instructions

1. Prepare the meatball base: Heat 1 tablespoon of olive oil in a large heavy-based skillet over low heat. Add the finely chopped onion and cook for about 3 minutes until softened. Add the minced garlic and cook for another 2 minutes without allowing the garlic to brown. Transfer the cooked onion and garlic into a large bowl, spreading it out to cool quickly.
2. Mix the meatball ingredients: To the cooled onion and garlic mix, add the breadcrumbs, chopped sun-dried tomatoes, salt, Italian seasoning, and black pepper. Stir well to combine. Once the mixture is cool, add the egg, grated parmesan cheese, and ground chicken. Use your hands to mix thoroughly until combined.
3. Form and brown meatballs: Roll the mixture into small meatballs, approximately 1½ tablespoons each. Pour 2 tablespoons of olive oil into the same skillet used before, and heat it over medium heat. Brown the meatballs for 2-3 minutes on all sides, they do not need to be cooked through at this stage. Remove the meatballs from the pan and set aside.
4. Stovetop method – prepare sauce base: Return the skillet to medium-high heat. Add 2 tablespoons of olive oil and the chopped onion, cooking for 3-4 minutes until softened. Reduce the heat to low, add the minced garlic, and cook for 30 seconds.
5. Add liquids and seasonings: Pour in the white wine and cook for 2-3 minutes until the wine has nearly evaporated. Stir in the chopped sun-dried tomatoes, then add the broth and heavy cream. Season with salt, black pepper, and Italian seasoning. Stir to combine and bring the mixture to a simmer.
6. Simmer the meatballs: Add the browned meatballs back into the skillet, cover with a lid, and cook for 5 minutes to finish cooking the meatballs through.
7. Cook the gnocchi: Add the dried gnocchi to the skillet and cook gently for 5-6 minutes until tender and cooked through, stirring occasionally to prevent sticking.
8. Add spinach and parmesan: Stir in the baby spinach and grated parmesan cheese. Cook for an additional minute until the spinach has wilted.
9. Serve: Taste the sauce and adjust seasoning if needed. Serve the Tuscan chicken meatballs and gnocchi immediately while hot.
10. Slow cooker method: Add olive oil, chopped onion, minced garlic, white wine, sun-dried tomatoes, broth, salt, pepper, and Italian seasoning to the slow cooker and stir. Add the browned meatballs, cover, and cook on high for 3 hours.
11. Add gnocchi and finish in slow cooker: After 3 hours, add the dried gnocchi, heavy cream, and additional sun-dried tomatoes to the slow cooker and stir. Cover and cook on high for about 20 minutes, until gnocchi is tender.
12. Wilt spinach and add parmesan in slow cooker: Stir in the baby spinach and grated parmesan. Cook for an additional 5 minutes until the spinach has wilted. Serve immediately.

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Notes

• If available, use the oil from the sun-dried tomatoes instead of regular olive oil for enhanced flavor.
• You can substitute the white wine with any white wine you like drinking. For a non-alcoholic version, replace wine with extra broth.
• Choose reduced sodium chicken or vegetable broth to better control the salt level in the dish.
• Use shelf-stable dried gnocchi, typically found in the pasta aisle of most major grocery stores, for best texture and convenience.
• The recipe can be prepared either on the stovetop or in the slow cooker, adjusting cooking times accordingly.

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Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 680 mg
• Fat: 32 g
• Saturated Fat: 14 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 135 mg