Ingredients
Meatballs and Sauce
- 1 (22 oz) package of frozen chicken meatballs
- 2 cups chicken broth
- 1 cup heavy cream
- 1 (8 oz) jar julienne sun-dried tomatoes in oil, drained
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
Pasta and Greens
- 1 (16 oz) bag potato gnocchi
- 2 cups baby spinach
- 1 cup grated Parmesan cheese
Instructions
- Combine Ingredients: Add the frozen chicken meatballs, chicken broth, heavy cream, drained sun-dried tomatoes, minced garlic, and cornstarch into the slow cooker. Stir gently to combine the ingredients thoroughly for an even sauce base.
- Slow Cook: Cover the slow cooker and cook on low heat for 5 to 6 hours, allowing the flavors to meld and the meatballs to cook through. Alternatively, cook on high heat for 2 to 3 hours if short on time.
- Add Gnocchi and Greens: Stir in the potato gnocchi, baby spinach, and grated Parmesan cheese into the slow cooker mixture. Cover again and cook for an additional 30 to 35 minutes until the gnocchi becomes tender and the spinach is wilted.
- Serve: Give the dish a final stir to combine all ingredients evenly, then serve hot directly from the crockpot for a creamy, flavorful Tuscan-inspired meal.
Notes
- Make sure to drain the sun-dried tomatoes well to avoid adding excess oil to the dish.
- If you prefer a thicker sauce, you can add a bit more cornstarch dissolved in water before cooking the gnocchi chamber.
- Frozen meatballs can vary, so ensure they are fully cooked before serving if your slow cooker runs hot.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free
