Slow-Cooker Tuscan Chicken Meatballs With Gnocchi

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 5 hours

Ingrédients

1 lb. ground chicken or turkey, preferably dark meat

1 c. panko bread crumbs

1 large egg

1 tsp. Italian seasoning

1 tsp. kosher salt, plus more

1/2 tsp. freshly ground black pepper

1/2 tsp. garlic powder

1 c. drained oil-packed sun-dried tomatoes, finely chopped, divided, plus 2 tbsp. tomato oil

1 1/2 oz. Parmesan, finely grated (about 3/4 c.), divided, plus more for serving

1/2 small yellow onion, finely chopped

4 cloves garlic, finely chopped

1 c. low-sodium chicken broth

1/2 c. dry white wine

1 (17.5-oz.) package gnocchi

3 c. packed baby spinach leaves

1/2 c. heavy cream

Instructions

In a medium bowl, using your hands, combine chicken, panko, egg, Italian seasoning, salt, pepper, garlic powder, 1/2 cup tomatoes, and 1/2 cup Parmesan. Form mixture into 18 (about 1") meatballs.

In a slow cooker, combine onion, garlic, broth, wine, and tomato oil; season with salt. Nestle in meatballs. Cover and cook on high until meatballs are cooked through, about 4 hours.

Arrange a rack in upper third of oven; heat broiler. Using a slotted spoon, transfer meatballs to a foil-lined baking sheet.

Add gnocchi and remaining 1/2 cup tomatoes to slow cooker and stir to combine. Cover and cook on high until gnocchi is tender, about 20 minutes.

Meanwhile, broil meatballs, watching carefully and turning halfway through, until golden brown in spots, 6 to 8 minutes.

Stir spinach, cream, and 1/4 cup Parmesan into slow cooker. Return meatballs to slow cooker. Cover and cook until spinach wilts, about 5 minutes more.

Divide gnocchi and meatballs among bowls. Top with more Parmesan.