Description
Creamy Tuscan Chicken Meatballs with Gnocchi combines tender chicken meatballs simmered in a rich, garlicky cream sauce with sun-dried tomatoes, fresh spinach, and melty shredded mozzarella cheese (vegetal). This comforting and flavorful dish is perfectly paired with soft, pillowy gnocchi for a hearty and satisfying meal that is family friendly and easy to prepare using everyday ingredients.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp Italian herbs (basil, oregano, thyme)
- 1 tbsp vegetarian Worcestershire sauce
- Salt and black pepper, to taste
- 1 tbsp olive oil
Sauce and Vegetables
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/3 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1 cup heavy cream or plant-based cream
- 1 cup shredded mozzarella cheese (vegetal)
- 1 tsp Italian herbs (basil, oregano, thyme)
- Salt and black pepper, to taste
- Optional: 2 slices smoked turkey bacon, chopped
- Olive oil, as needed for sautéing
Gnocchi
- 1 lb potato gnocchi (store-bought or homemade)
- Salt, for boiling water
Instructions
- Prepare the Meatball Mixture: In a bowl, gently combine ground chicken, minced garlic, finely chopped onion, Italian herbs, vegetarian Worcestershire sauce, salt, and pepper until just mixed to keep meatballs tender.
- Shape and Cook Meatballs: Roll the mixture into golf ball-sized meatballs. Heat olive oil in a large skillet over medium heat and cook meatballs until golden on all sides and cooked through. Remove and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add more olive oil if needed and sauté minced garlic and chopped onions until fragrant and translucent. Stir in chopped sun-dried tomatoes and fresh spinach, cooking until spinach wilts.
- Make the Creamy Sauce: Pour in heavy cream or plant-based cream, then add shredded mozzarella cheese (vegetal). Stir continuously to create a smooth sauce. Season with salt, pepper, and Italian herbs.
- Combine Meatballs and Sauce: Return cooked meatballs to the skillet, gently coating them in the creamy sauce. Let simmer for a few minutes to meld flavors.
- Cook the Gnocchi: While meatballs simmer, boil gnocchi in salted water until they float to the surface, indicating doneness. Drain and add gnocchi directly to the skillet, tossing gently to coat everything in the sauce.
Notes
- Do not overmix the meatball mixture to maintain tenderness.
- Use room temperature ingredients for even cooking and juiciness.
- Fresh herbs provide more vibrant flavor than dried versions.
- Simmer meatballs gently in sauce to absorb flavors fully.
- Reserve some gnocchi boiling water to thin the sauce if needed.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 1/4 recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Tuscan chicken meatballs, creamy sauce, gnocchi, comfort food, Italian dinner, chicken meatballs, vegetarian Worcestershire sauce