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Tuscan Chicken Meatballs with Gnocchi Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/tuscan-chicken-meatballs-with-gnocchi-recipe/