Tuscan Chicken Meatballs with Gnocchi Recipe

Introduction

Tuscan Chicken Meatballs with Gnocchi is a comforting and flavorful dish that brings the taste of Italy to your kitchen. Juicy chicken meatballs simmered in a creamy tomato sauce served with tender gnocchi and fresh spinach make a perfect weeknight meal.

Ingredients

• 1 tbsp olive oil (see note 1)
• ½ onion, finely chopped
• 2 cloves garlic, minced
• ¾ cup breadcrumbs
• ¼ cup sundried tomatoes, chopped
• 1 tsp salt
• 1 tsp Italian seasoning
• ½ tsp black pepper
• 1 egg
• ½ cup parmesan cheese, grated
• 1 lb ground chicken
• 2 tbsp olive oil (additional)
• ½ onion, finely chopped (for sauce)
• 4 cloves garlic, minced
• ¼ cup white wine
• ½ cup sundried tomatoes, chopped (for sauce)
• 1¼ cup broth
• ½ cup heavy cream
• ½ tsp salt (for sauce)
• ½ tsp black pepper (for sauce)
• ½ tsp Italian seasoning (for sauce)
• 17.6 oz shelf-stable dried gnocchi
• 2 cups baby spinach
• ½ cup parmesan, grated (for finishing)

Instructions

1. Step 1: Heat 1 tablespoon olive oil over low heat in a large, heavy-based skillet. Add ½ chopped onion and cook for 3 minutes.
2. Step 2: Add 2 minced garlic cloves and cook for 2 more minutes without browning the garlic.
3. Step 3: Transfer the cooked onion and garlic to a large bowl and spread out to cool. Add breadcrumbs, ¼ cup chopped sundried tomatoes, 1 tsp salt, 1 tsp Italian seasoning, and ½ tsp black pepper. Stir well.
4. Step 4: Once cooled, mix in the egg, ½ cup grated parmesan, and ground chicken. Use your hands to combine everything thoroughly.
5. Step 5: Shape the mixture into small meatballs using about 1½ tablespoons per meatball.
6. Step 6: In the same skillet, heat 2 tablespoons olive oil over medium heat. Brown the meatballs for 2-3 minutes on each side; they do not need to be fully cooked. Remove meatballs and set aside.
7. Step 7: For stovetop preparation, add 2 tablespoons olive oil to the skillet, then sauté ½ chopped onion over medium-high heat for 3-4 minutes until softened.
8. Step 8: Lower heat to low, add 4 minced garlic cloves, and cook for 30 seconds.
9. Step 9: Pour in ¼ cup white wine and cook until almost evaporated, about 2-3 minutes.
10. Step 10: Stir in ½ cup chopped sundried tomatoes, then add 1¼ cup broth and ½ cup heavy cream.
11. Step 11: Season with ½ tsp salt, ½ tsp black pepper, and ½ tsp Italian seasoning. Stir well and bring to a simmer.
12. Step 12: Return the meatballs to the pan, cover, and cook for 5 minutes.
13. Step 13: Add the gnocchi and cook gently for 5-6 minutes until tender.
14. Step 14: Stir in the baby spinach and ½ cup parmesan, cooking just until the spinach wilts.
15. Step 15: Taste and adjust seasoning if needed. Serve immediately.
16. Step 16: For slow cooker preparation, combine 2 tbsp olive oil, ½ chopped onion, 4 minced garlic cloves, ¼ cup white wine, ½ cup chopped sundried tomatoes, 1¼ cup broth, ½ cup heavy cream, ½ tsp salt, ½ tsp black pepper, and ½ tsp Italian seasoning in the slow cooker.
17. Step 17: Add the browned meatballs, cover, and cook on high for 3 hours.
18. Step 18: Stir in the gnocchi, cover, and cook on high for 20 minutes until gnocchi is tender.
19. Step 19: Add the spinach and grated parmesan, cooking for an additional 5 minutes until the spinach wilts.
20. Step 20: Serve immediately.

Tips & Variations

• Use fresh basil or oregano instead of Italian seasoning for a different flavor profile.
• Swap ground chicken with ground turkey or pork for varied taste and texture.
• If white wine is unavailable, replace it with extra broth or a splash of lemon juice.
• To make it spicier, add a pinch of red pepper flakes when cooking the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a little broth or water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these chicken meatballs?

Yes, you can freeze the cooked meatballs before adding the sauce. Place them on a baking sheet to freeze individually, then transfer to a sealed container or bag. They will keep for up to 3 months. Thaw overnight in the fridge before reheating in sauce.

What can I use if I don’t have gnocchi?

You can substitute gnocchi with small pasta shapes like orecchiette, rotini, or even small potato dumplings. Cooking times may vary depending on the substitute.

Tuscan Chicken Meatballs with Gnocchi Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

This Tuscan Chicken Meatballs with Gnocchi recipe offers a delicious blend of tender chicken meatballs flavored with sundried tomatoes, garlic, and Italian seasoning, simmered in a creamy sauce with gnocchi and spinach. Perfect for a comforting and hearty meal, this dish can be made on the stovetop or in a slow cooker, allowing for flexible preparation to suit your cooking style.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Meatballs

• 1 tbsp olive oil
• ½ onion, finely chopped
• 2 cloves garlic, minced
• ¾ cup breadcrumbs
• ¼ cup sundried tomatoes, chopped
• 1 tsp salt
• 1 tsp Italian seasoning
• ½ tsp black pepper
• 1 egg
• ½ cup parmesan cheese, grated
• 1 lb ground chicken
• 2 tbsp olive oil (for cooking meatballs)

For the Sauce and Gnocchi

• 2 tbsp olive oil (for sauce)
• ½ onion, finely chopped
• 4 cloves garlic, minced
• ¼ cup white wine
• ½ cup sundried tomatoes, chopped
• 1¼ cup broth
• ½ cup heavy cream
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• 17.6 oz shelf-stable dried gnocchi
• 2 cups baby spinach
• ½ cup parmesan cheese, grated

Instructions

1. Prepare the Meatball Base: Heat 1 tbsp olive oil in a large heavy-based skillet over low heat. Add ½ finely chopped onion and cook for 3 minutes until softened. Add 2 cloves minced garlic and cook for another 2 minutes without browning the garlic.
2. Combine Meatball Ingredients: Transfer the cooked onion and garlic to a large bowl and spread out to cool quickly. Add ¾ cup breadcrumbs, ¼ cup chopped sundried tomatoes, 1 tsp salt, 1 tsp Italian seasoning, and ½ tsp black pepper. Stir well.
3. Add Egg, Cheese, and Chicken: Once the mixture is cool, add 1 egg, ½ cup grated parmesan cheese, and 1 lb ground chicken. Use your hands to combine thoroughly.
4. Shape Meatballs: Roll the mixture into small meatballs about 1½ tablespoons each.
5. Brown Meatballs: In the same skillet, heat 2 tbsp olive oil over medium heat. Cook the meatballs for 2-3 minutes until browned on all sides but not cooked through. Remove meatballs and set aside.
6. Stovetop Sauce – Sauté Onions and Garlic: Add 2 tbsp olive oil to the skillet and cook ½ chopped onion over medium-high heat for 3-4 minutes until softened. Turn heat to low, add 4 minced garlic cloves and cook for 30 seconds.
7. Add Wine and Sundried Tomatoes: Pour in ¼ cup white wine and cook for 2-3 minutes until almost evaporated. Stir in ½ cup chopped sundried tomatoes.
8. Add Broth and Cream: Add 1¼ cups broth and ½ cup heavy cream to the skillet. Season with ½ tsp salt, ½ tsp black pepper, and ½ tsp Italian seasoning. Stir and bring to a simmer.
9. Simmer Meatballs: Add the browned meatballs back to the skillet, cover with a lid, and cook over low heat for 5 minutes.
10. Add Gnocchi: Stir in 17.6 oz of shelf-stable dried gnocchi and cook gently for 5-6 minutes until gnocchi are tender.
11. Finish with Spinach and Parmesan: Stir in 2 cups baby spinach and ½ cup grated parmesan cheese. Cook for 1 minute until the spinach wilts.
12. Season and Serve: Taste for seasoning adjustments and serve immediately.
13. Slow Cooker Method – Combine Ingredients: Add 2 tbsp olive oil, ½ chopped onion, 4 cloves minced garlic, ¼ cup white wine, ½ cup chopped sundried tomatoes, 1¼ cups broth, ½ tsp salt, ½ tsp black pepper, and ½ tsp Italian seasoning to the slow cooker. Stir to combine.
14. Add Meatballs and Cook: Place browned meatballs into the slow cooker, cover, and cook on high for 3 hours.
15. Add Gnocchi and Cream: After 3 hours, add 17.6 oz dried gnocchi, ½ cup heavy cream, and ½ cup chopped sundried tomatoes. Stir, cover, and cook on high for an additional 20 minutes until gnocchi is tender.
16. Add Spinach and Parmesan: Stir in 2 cups baby spinach and ½ cup grated parmesan cheese. Cook for 5 more minutes until spinach wilts.
17. Serve: Serve immediately from the slow cooker.

Notes

• Note 1: Use quality olive oil for best flavor in both meatballs and sauce.
• Note 2: White wine adds depth to the sauce; you can substitute with extra broth if preferred.
• Note 3: Chicken broth or vegetable broth can be used depending on preference.
• Note 4: Shelf-stable dried gnocchi saves time and is convenient; fresh gnocchi can also be used but adjust cooking time accordingly.
• For stovetop cooking, using a heavy-based skillet with a lid helps the meatballs cook evenly in the sauce.
• Do not overcook the garlic in the initial steps to prevent bitterness.
• Ensure meatballs are browned but not fully cooked before adding to sauce to keep them tender.

Keywords: Tuscan chicken meatballs, gnocchi recipe, Italian meatballs, creamy gnocchi, slow cooker meatballs, stovetop meatballs, chicken dinner, comfort food