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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add spinach and parmesan: Stir in the baby spinach and grated parmesan cheese. Cook for an additional minute until the spinach has wilted.
- Serve: Taste the sauce and adjust seasoning if needed. Serve the Tuscan chicken meatballs and gnocchi immediately while hot.
- 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.
- 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.
- 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.
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.
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
