Ingredients
1 lb. ground chicken or turkey
1 cup panko breadcrumbs
1 large egg
1 tsp. Italian seasoning
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1 cup drained oil-packed sun-dried tomatoes
1 1/2 oz. Parmesan, finely grated
1/2 small yellow onion
4 garlic cloves
1 cup low-sodium chicken broth
1/2 cup dry white wine
1 pkg. gnocchi
3 cups packed baby spinach leaves
1/2 cup heavy cream
Directions
Step 1: In a medium bowl, using your hands, combine chicken, panko, egg, Italian seasoning, salt, pepper, garlic powder, 1/2 cup tomatoes, and 1/2 cup Parmesan. Form mixture into 18 (about 1") meatballs.
Step 2: In a slow cooker, combine onion, garlic, broth, wine, and tomato oil; season with salt. Nestle in meatballs. Cover and cook on High until meatballs are cooked through, about 4 hours.
Step 3: Arrange a rack in upper third of oven; heat broiler. Using a slotted spoon, transfer meatballs to a foil-lined baking sheet.
Step 4: Add gnocchi and remaining 1/2 cup tomatoes to slow cooker and stir to combine. Cover and cook on High until gnocchi is tender, about 20 minutes.
Step 5: Meanwhile, broil meatballs, watching closely and turning halfway through, until golden brown in spots, 6 to 8 minutes.
Step 6: Stir spinach, cream, and 1/4 cup Parmesan into slow cooker. Return meatballs to slow cooker. Cover and cook until spinach wilts, about 5 minutes more.
Step 7: Divide gnocchi and meatballs among bowls. Top with more Parmesan.
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