Slow-Cooker Tuscan Chicken Meatballs With Gnocchi
Ingredients:
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1 lb. ground chicken or turkey
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1 cup panko breadcrumbs
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1 large egg
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1 tsp. Italian seasoning
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1 tsp. kosher salt
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1/2 tsp. freshly ground black pepper
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1/2 tsp. garlic powder
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1 cup drained oil-packed sun-dried tomatoes
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1 1/2 oz. Parmesan, finely grated (about 3/4 cup), divided, plus more for serving
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1/2 small yellow onion
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4 garlic cloves
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1 cup low-sodium chicken broth
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1/4 cup apple cider vinegar
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1 pkg. gnocchi
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3 cups packed baby spinach leaves
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1/2 cup heavy cream
Instructions:
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Mix chicken, panko, egg, Italian seasoning, salt, pepper, garlic powder, 1/2 cup tomatoes, and 1/2 cup Parmesan in a bowl. Form into 18 small meatballs.
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Add onion, garlic, broth, cider vinegar, and tomato oil to a slow cooker; season with salt. Add meatballs, cover, and cook on High for about 4 hours.
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Transfer meatballs to a foil-lined baking sheet. Add gnocchi and remaining tomatoes to slow cooker; cook on High for 20 minutes.
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Broil meatballs 6–8 minutes, turning halfway, until lightly browned.
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Stir spinach, cream, and 1/4 cup Parmesan into slow cooker. Return meatballs and cook 5 more minutes, until spinach wilts. Serve topped with extra Parmesan.
Creamy slow-cooker gnocchi with juicy chicken meatballs, spinach, tomatoes, and Parmesan makes an easy, cozy comfort meal the whole family will devour.
Fun Fact: Spinach is packed with iron and vitamin C, but pairing it with dairy (like the Parmesan and cream in this recipe) can actually help your body absorb even more of its nutrients.
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