Ingredients :
- 1-1/2 pounds ground chicken
- 1/2 cup dry bread crumbs
- 2 large eggs, room temperature, beaten
- 1/2 cup oil-packed sun-dried tomatoes, drained, finely chopped
- 1/2 cup grated Parmesan cheese
- 4 garlic cloves, minced
- 1/2 tablespoon dried basil
- 1-1/4 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 2 cups plus 2 tablespoons reduced-sodium chicken broth
- 1/2 cup heavy whipping cream
- 2 tablespoons cornstarch
- 1 package potato gnocchi
- 3 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
Directions :
- In a large bowl, thoroughly combine first 11 ingredients. Shape into 1-1/2 in. balls.
- Heat oil in a large skillet over medium heat. Add meatballs; cook 1-2 minutes per side or until lightly browned.
- Place meatballs, 2 cups chicken broth and heavy cream in a 6 qt. slow cooker; gently stir to combine. Cook; cover on high 2-3 hours or low 4-5 hours.
- In a small bowl, whisk together cornstarch and remaining 2 tablespoons chicken broth. Add cornstarch mixture and gnocchi to slow cooker; cook an additional 30-60 minutes or until gnocchi is cooked and broth is thickened. Stir in spinach and Parmesan cheese. If desired, serve with additional Parmesan cheese.
