Crock-Pot Creamy Italian Meatballs and Gnocchi
Crock-Pot Creamy Italian Meatballs and Gnocchi
Ingredients
For the Meatball Mixture
- 2 pounds frozen Italian-style meatballs
- 4 cups chicken stock
- 10 3/4 ounces cream of chicken soup, condensed
- 8 1/2 ounces sun-dried tomatoes, julienne cut, roughly chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon minced onion, dried
- 1 teaspoon garlic powder
For the Gnocchi and Cream
- 2 pounds potato gnocchi
- 1/2 pint heavy whipping cream
- 5 ounces baby spinach
For Serving
- 1/2 cup Parmesan cheese, grated, as needed
Instructions
- 1
Add the frozen Italian-style meatballs, chicken stock, condensed cream of chicken soup, roughly chopped sun-dried tomatoes, Italian seasoning, dried minced onion, and garlic powder to a 6-quart (or larger) slow cooker. Stir well to combine all ingredients.
⏱️ 10 min
- 2
Cover the slow cooker with its lid. Cook on the HIGH setting for 3 hours, or alternatively, cook on the LOW setting for 6 to 8 hours, until the meatballs are thoroughly heated through and the flavors have melded together beautifully.
⏱️ 180 min
- 3
Carefully remove the lid from the slow cooker. Add the potato gnocchi, heavy whipping cream, and baby spinach to the mixture. Stir gently to combine, ensuring the gnocchi is mostly submerged in the sauce and the spinach begins to wilt.
⏱️ 5 min
- 4
Re-cover the slow cooker and continue to cook on the HIGH setting for an additional 15 to 20 minutes, or until the gnocchi is tender and cooked through, and the baby spinach is fully wilted.
⏱️ 20 min
- 5
Once cooked, ladle the creamy Italian meatballs and gnocchi into individual serving bowls. Garnish generously with grated Parmesan cheese before serving hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crock-Pot Creamy Italian Meatballs and Gnocchi
Ingredients
For the Meatball Mixture
- 2 pounds frozen Italian-style meatballs
- 4 cups chicken stock
- 10 3/4 ounces cream of chicken soup, condensed
- 8 1/2 ounces sun-dried tomatoes, julienne cut, roughly chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon minced onion, dried
- 1 teaspoon garlic powder
For the Gnocchi and Cream
- 2 pounds potato gnocchi
- 1/2 pint heavy whipping cream
- 5 ounces baby spinach
For Serving
- 1/2 cup Parmesan cheese, grated, as needed
Instructions
- 1
Add the frozen Italian-style meatballs, chicken stock, condensed cream of chicken soup, roughly chopped sun-dried tomatoes, Italian seasoning, dried minced onion, and garlic powder to a 6-quart (or larger) slow cooker. Stir well to combine all ingredients.
⏱️ 10 min - 2
Cover the slow cooker with its lid. Cook on the HIGH setting for 3 hours, or alternatively, cook on the LOW setting for 6 to 8 hours, until the meatballs are thoroughly heated through and the flavors have melded together beautifully.
⏱️ 180 min - 3
Carefully remove the lid from the slow cooker. Add the potato gnocchi, heavy whipping cream, and baby spinach to the mixture. Stir gently to combine, ensuring the gnocchi is mostly submerged in the sauce and the spinach begins to wilt.
⏱️ 5 min - 4
Re-cover the slow cooker and continue to cook on the HIGH setting for an additional 15 to 20 minutes, or until the gnocchi is tender and cooked through, and the baby spinach is fully wilted.
⏱️ 20 min - 5
Once cooked, ladle the creamy Italian meatballs and gnocchi into individual serving bowls. Garnish generously with grated Parmesan cheese before serving hot.
⏱️ 5 min