Marry Me Chicken Meatball Gnocchi
Marry Me Chicken Meatball Gnocchi
Ingredients
- 20 ounces frozen chicken meatballs
- 2/3 cup sun-dried tomatoes in oil, drained
- 1 tablespoon minced garlic, jarred
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 3/4 cup chicken broth
- 1 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 2 packages potato gnocchi, 16 ounce each
- 2 handfuls baby spinach
- as needed fresh basil, torn, for garnish
- as needed Parmesan cheese, extra, for garnish
Instructions
- 1
Add the frozen chicken meatballs, drained sun-dried tomatoes, jarred minced garlic, Italian seasoning, salt, pepper, and red pepper flakes to the crockpot.
⏱️ 3 min
- 2
Pour in the chicken broth and stir everything gently to combine.
⏱️ 2 min
- 3
Cover the crockpot and cook on the low setting for 3 to 4 hours. The meatballs should be heated through and the flavors melded.
⏱️ 240 min
- 4
After the initial cooking time, stir in the heavy cream and grated Parmesan cheese.
⏱️ 2 min
- 5
Add the potato gnocchi and baby spinach to the crockpot. Stir gently until the gnocchi is mostly submerged in the sauce.
⏱️ 3 min
- 6
Cover the crockpot again and switch the setting to high. Cook for 20 to 30 minutes, checking at the 20-minute mark, until the gnocchi is tender and the sauce has thickened.
⏱️ 30 min
- 7
Serve immediately, garnished with torn fresh basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Meatball Gnocchi
- 20 ounces frozen chicken meatballs
- 2/3 cup sun-dried tomatoes in oil, drained
- 1 tablespoon minced garlic, jarred
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 3/4 cup chicken broth
- 1 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 2 packages potato gnocchi, 16 ounce each
- 2 handfuls baby spinach
- as needed fresh basil, torn, for garnish
- as needed Parmesan cheese, extra, for garnish
Instructions
- 1
Add the frozen chicken meatballs, drained sun-dried tomatoes, jarred minced garlic, Italian seasoning, salt, pepper, and red pepper flakes to the crockpot.
⏱️ 3 min - 2
Pour in the chicken broth and stir everything gently to combine.
⏱️ 2 min - 3
Cover the crockpot and cook on the low setting for 3 to 4 hours. The meatballs should be heated through and the flavors melded.
⏱️ 240 min - 4
After the initial cooking time, stir in the heavy cream and grated Parmesan cheese.
⏱️ 2 min - 5
Add the potato gnocchi and baby spinach to the crockpot. Stir gently until the gnocchi is mostly submerged in the sauce.
⏱️ 3 min - 6
Cover the crockpot again and switch the setting to high. Cook for 20 to 30 minutes, checking at the 20-minute mark, until the gnocchi is tender and the sauce has thickened.
⏱️ 30 min - 7
Serve immediately, garnished with torn fresh basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min