Tuscan Chicken Meatballs & Gnocchi
Creamy, comforting, and full of flavor—this Tuscan Chicken Meatballs & Gnocchi recipe is an easy dinner idea your family will love. Ready in under an hour!
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken – Lean and tender perfect for making juicy meatballs.
- 1/3 cup breadcrumbs – Helps bind the mixture and keep it light.
- 1/4 cup grated parmesan cheese – Adds savory flavor to the meatballs.
- 1 egg – Holds everything together.
- 2 cloves garlic minced – For a burst of fresh garlic flavor.
- 1/2 tsp Italian seasoning – A blend of herbs that enhances the taste.
- 1/2 tsp salt – Balances the flavor.
- 1/4 tsp black pepper – Adds a little warmth.
For the Creamy Tuscan Sauce:
- 2 tbsp olive oil – For searing the meatballs and sautéing the sauce base.
- 1 small yellow onion diced – Adds depth and sweetness.
- 3 cloves garlic minced – A must-have for bold flavor.
- 1/2 cup sun-dried tomatoes chopped – Packed with rich, tangy flavor.
- 2 cups chicken broth – Forms the base of the sauce and enhances the flavor.
- 1 cup heavy cream – Makes the sauce rich and silky.
- 1/2 cup grated parmesan cheese – Melts into the sauce for a savory finish.
- 2 cups baby spinach – Wilts into the sauce for added nutrition and color.
- Salt and pepper to taste – Adjust seasoning to your preference.
- 1/4 tsp red pepper flakes optional – For a subtle kick of heat.
For the Gnocchi:
- 16 oz potato gnocchi shelf-stable or fresh – Light, pillowy bites that soak up the creamy sauce.
Instructions
Step 1: Make the Chicken Meatballs
- In a large bowl, gently mix together the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper until just combined. Avoid overmixing.
- Roll the mixture into small, evenly sized meatballs (about 1 to 1½ inches in diameter).
Step 2: Brown the Meatballs
- Begin by heating one tablespoon of olive oil in a large skillet over medium heat.
- Add the meatballs and brown them on all sides to enhance their flavor and help them maintain their shape while cooking in the sauce.
- Cook for about 6–8 minutes until browned. The meatballs don’t need to be fully cooked through at this stage—they’ll finish cooking in the sauce.
- Transfer them to a plate and set aside.
Step 3: Build the Tuscan Sauce
- After that, add the remaining tablespoon of olive oil to the same skillet.
- Stir in the minced garlic and chopped sun-dried tomatoes.
- Stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 1–2 minutes until fragrant.
- Pour in the chicken broth and heavy cream. Stir well to combine.
Step 4: Add Parmesan and Simmer
- Stir in the grated parmesan cheese. Let the sauce simmer on low heat for 4–5 minutes to thicken slightly.
- Season with salt, pepper, and red pepper flakes (optional).
- Add the browned meatballs back into the skillet. Cover and simmer for 10–12 minutes, allowing them to cook through and soak up the flavors.
Step 5: Add Gnocchi and Spinach
- Add the gnocchi directly into the sauce. Stir to coat.
- Simmer uncovered for 5–7 minutes, or until the gnocchi is tender and cooked through.
- Gently fold in the baby spinach. Cook for another 1–2 minutes until the spinach wilts.
Step 6: Finish and Serve
- Taste and adjust seasoning if needed.
- Serve hot, garnished with extra grated parmesan and freshly cracked black pepper if desired.
Notes
Nutrition Information:
- Calories: 565 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Protein: 34g
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 6g
- Cholesterol: 135mg
- Sodium: 780mg