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Andrew Fowler

Crockpot Marry Me Meatballs and Gnocchi

Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground chicken that includes dark meat
  • 1/3 cup whole-milk ricotta
  • 1/2 cup plain panko breadcrumbs
  • 1 large egg
  • 1/2 tsp dried basil
  • 3/4 tsp fine salt for meatballs
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 1 tbsp olive oil
  • 1/2 medium yellow onion finely diced
  • 2 garlic cloves finely grated
  • 1/3 cup oil-packed sun-dried tomatoes drained and cut into short thin strips
  • 1 1/2 cups low-sodium chicken broth
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1/2 cup heavy cream
  • 1/3 cup finely grated Parmesan
  • 3 oz baby spinach
  • 24 oz shelf-stable potato gnocchi
  • 2 tsp fine salt for gnocchi water

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Gently mix chicken, ricotta, panko, egg, basil, meatball salt, garlic powder, and pepper. Shape 24 meatballs; bake 16 to 20 minutes until centers reach 165°F.
  2. Meanwhile, heat oil in a saucepan. Cook onion 5 minutes; garlic 30 seconds. Add tomatoes and broth; simmer.
  3. Transfer hot broth mixture and meatballs to a 5-quart slow cooker. Cover; cook on HIGH 2 hours, gently turning once.
  4. Whisk cornstarch with slurry water; fold into sauce. Cover; cook on HIGH 15 minutes until lightly thickened. Turn off cooker; wait until bubbling settles. Fold in cream, Parmesan, and spinach; cover 5 minutes to wilt. Keep meatball centers at least 165°F.
  5. Meanwhile, boil gnocchi in a large pot with gnocchi-water salt for 2 to 3 minutes or package time, until floating and tender. Drain well; gently fold into sauce.
  6. Divide gnocchi, spinach, and sauce among 6 bowls; add 4 meatballs each. Serve promptly before gnocchi absorb more sauce.