Tuscan Chicken Meatballs with Gnocchi
User Reviews
4.6
198 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
636 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Chicken Meatballs with Gnocchi
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This Tuscan Chicken Meatballs with Gnocchi is a cozy and hearty recipe that can be made in the slow cooker or on the stovetop. Succulent chicken meatballs seasoned with Italian herbs, sun-dried tomatoes, and garlic, bathed in a rich Tuscan-inspired creamy sauce, all mingling with pillowy-soft gnocchi. It's the kind of dish that makes you want to throw on your favorite sweater, grab a bowl, and curl up on the couch. This chicken meatball recipe is easy to make and uses easy-to-find ingredients.
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Ingredients
For the meatballs
- 1 tablespoon olive oil (see note 1)
- ½ onion finely chopped
- 2 cloves garlic minced
- ¾ cup breadcrumbs
- ¼ cup sundried tomatoes chopped
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 egg
- ½ cup Parmesan Cheese grated
- 1 lb ground chicken
- 2 tablespoon olive oil (see note 1)
For the gnocchi
- 2 tablespoon olive oil (see note 1)
- ½ onion finely chopped
- 4 cloves garlic minced
- ¼ cup white wine (see note 2)
- ½ cup sundried tomatoes chopped
- 1¼ cup broth (see note 3)
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 17.6 oz shelf-stable dried gnocchi (see note 4)
- 2 cups baby spinach
- ½ cup parmesan grated
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Instructions
For the meatballs
- Heat the oil over low heat in a large heavy-based skillet (one with a lid if you are cooking this on the stovetop)1 tbsp olive oil
- Add the chopped onion and cook for 3 minutes.½ onion
- Add the minced garlic and cook for a further 2 minutes. (don't allow the garlic to color)2 cloves garlic
- Tip the cooked onion and garlic into a large bowl and spread it out so it cools quickly. Add the breadcrumbs, sundried tomatoes, salt, Italian seasoning, and black pepper to the onion mixture and stir to combine. It should cool quite quickly.¾ cup breadcrumbs¼ cup sundried tomatoes1 tsp salt1 tsp Italian seasoning½ tsp black pepper
- Once cool, add the egg, grated parmesan, and the ground chicken.1 egg½ cup parmesan cheese1 lb / 450 g ground chicken
- Use your hands to combine the mixture.
- Roll 1 ½ tablespoon amounts into small meatballs.
- Pour the remaining olive oil into the same pan you cooked the onions in, and heat over medium heat. Cook the meatballs for 2-3 minutes until browned (they don't need to be cooked through).2 tbsp olive oil
- Remove the meatballs from the pan and continue the recipe in the slow cooker or on the stovetop.
Stovetop instructions
- Place the pan back over medium-high heat. Add the oil and chopped onions to the skillet and cook for 3-4 minutes until softened.2 tbsp olive oil½ onion
- Turn the heat to low and add the minced garlic; cook for 30 seconds.4 cloves garlic
- Add the white wine and cook for 2-3 minutes until the wine has almost evaporated.¼ cup / 60 ml white wine
- Add the chopped sun-dried tomatoes and stir well.½ cup sundried tomatoes
- Pour in the broth and heavy cream.1¼ cup / 300 ml broth½ cup / 120 ml heavy cream
- Add the salt, pepper, and Italian seasoning to the pan.½ tsp salt½ tsp black pepper½ tsp Italian seasoning
- Stir well, bring to a simmer, and then add the meatballs back to the pan. Cover with a lid and cook for 5 minutes.
- Add the gnocchi and cook gently for 5-6 minutes until the gnocchi is cooked.17.6 oz / 500 g shelf-stable dried gnocchi
- Stir in the spinach and parmesan.2 cups baby spinach½ cup parmesan
- Cook for a minute to allow the spinach to wilt.
- Taste for seasoning, then serve immediately.
Slow Cooker Instructions
- Add the oil, chopped onion, minced garlic, wine, sun-dried tomatoes, broth, salt, pepper, and Italian herbs to the slow cooker.2 tbsp olive oil½ onion4 cloves garlic¼ cup / 60 ml white wine½ cup sundried tomatoes1¼ cup / 300 ml broth½ cup / 120 ml heavy cream½ tsp salt½ tsp black pepper½ tsp Italian seasoning
- Add the meatballs, cover, and cook them on high for 3 hours.
- Add the gnocchi, cream, and sundried tomatoes to the slow cooker and stir to combine. Cover and cook on high for about 20 minutes until the gnocchi is tender.17.6 oz / 500 g shelf-stable dried gnocchi
- Stir in the spinach and grated parmesan and cook for 5 minutes more until the spinach has wilted.2 cups baby spinach½ cup parmesan
- Serve immediately.
Notes
- If you have it, use the oil from the sun-dried tomatoes instead of olive oil.
- Use any white wine that you like to drink. If you don't consume alcohol, you can replace it with extra broth.
- You can use chicken or vegetable broth for the recipe. Go for reduced sodium, as this means you can control the salt levels of your dish.
- You want to use the dried shelf-stable gnocchi that you can find in the pasta aisle in most major grocery stores.
Nutrition Information
Show Details
Calories
636kcal
(32%)
Carbohydrates
53g
(18%)
Protein
30g
(60%)
Fat
35g
(54%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
127mg
(42%)
Sodium
644mg
(27%)
Potassium
401mg
(11%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1552IU
(31%)
Vitamin C
11mg
(12%)
Calcium
312mg
(31%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Calories | 636kcal | 32% |
| Carbohydrates | 53g | 18% |
| Protein | 30g | 60% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 127mg | 42% |
| Sodium | 644mg | 27% |
| Potassium | 401mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1552IU | 31% |
| Vitamin C | 11mg | 12% |
| Calcium | 312mg | 31% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
198 reviews
Excellent
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