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Tuscan Chicken Meatballs with Gnocchi are delicious!

Tender chicken meatballs simmered in a creamy Tuscan-style sauce with sun-dried tomatoes, baby spinach, and pillowy gnocchi—this slow cooker dinner is hearty, comforting, and bursting with Italian-inspired flavor. Perfect for busy nights when you still want something cozy and homemade!
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-inspired
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs:
  • 1 pound ground chicken or turkey
  • ½ cup sun-dried tomatoes drained (reserve the oil)
  • 1 onion roughly chopped
  • 3 garlic cloves
  • A handful of fresh basil leaves
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 3 tablespoons grated Parmesan cheese
  • ½ cup Panko breadcrumbs add more if needed for consistency
  • 2 tablespoons reserved sun-dried tomato oil or olive oil
For the Tuscan Sauce and Gnocchi:
  • ¼ cup dry white wine
  • 2 cups chicken broth
  • ½ cup chopped sun-dried tomatoes
  • ½ cup heavy cream or half-and-half
  • 3 tablespoons grated Parmesan plus more for serving
  • 17.5 ounces fresh potato gnocchi
  • 7 ounces baby spinach roughly chopped
  • Cornstarch slurry optional, for thickening

Method
 

  1. Prepare the Meatballs:In a food processor, blend onion, garlic, basil, and sun-dried tomatoes into a coarse paste. In a large bowl, combine the paste with ground chicken, egg, seasonings, Parmesan, and breadcrumbs. Mix until well combined. Using oiled hands or a scoop, form into small meatballs.
  2. Sear the Meatballs:Heat sun-dried tomato oil in a skillet or use your slow cooker’s sauté setting. Brown meatballs on all sides, about 5 minutes total. They don’t need to be fully cooked at this stage.
  3. Deglaze and Slow Cook:Deglaze the pan with white wine and simmer briefly. Transfer meatballs to the slow cooker. Add chicken broth. Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours.
  4. Add Sauce Ingredients:Stir in the cream, chopped sun-dried tomatoes, Parmesan, and gnocchi. Cover and cook on HIGH for an additional 20 minutes, until gnocchi are tender and the sauce thickens.
  5. Finish with Spinach:Stir in chopped spinach and cook just until wilted. If desired, add a cornstarch slurry to thicken the sauce. Taste and adjust seasoning as needed.
  6. Serve:Ladle into bowls, sprinkle with more Parmesan, and serve hot!

Notes

  • Make the meatballs ahead and freeze for an even quicker meal later.
  • Swap gnocchi for cooked pasta stirred in at the end, if desired.
  • You can use half-and-half for a lighter sauce, or cashew cream for a dairy-free option.
  • Leftovers store well in the fridge for up to 3 days and reheat beautifully.