Crockpot Tuscan Meatballs & Gnocchi
These crockpot Tuscan meatballs simmer all afternoon a garlicky sun-dried tomato broth. We throw gnocchi and some cream (or coconut milk) in for the final step which turns it all into a creamy one-pot dinner. Prep is about five minutes of dumping and stirring. And if you’re running late, the crockpot can sit on keep warm until everyone’s actually home!
Ingredients & Notes
- Frozen meatballs - I use Amylu. They go in straight from frozen, with no thawing or browning.
- Sun-dried tomatoes - We just use tomatoes, not the oil - save that for later!
- Shelf-stable gnocchi - It goes in at the end and cooks right in the sauce, so there’s no separate pot to boil.
- Full-fat canned coconut milk - This is what makes the sauce creamy. Use full-fat, not the carton kind.
- Parmesan and spinach - Stirred in with the gnocchi so the spinach wilts and the parm melts into the sauce.
How to Make Crockpot Tuscan Meatballs & Gnocchi
How to Store Leftovers
Allow the gnocchi to cool down then store in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30 second intervals or on the stove with a splash of broth or water.
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Recipe
Crockpot Tuscan Meatballs & Gnocchi
Ingredients
- 24 oz frozen meatballs - I use Amylu
- 1½ cups low-sodium chicken broth
- 8 oz sun-dried tomatoes - julienne-cut or chopped, not the oil
- 3 garlic cloves - minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes - optional
- 32 oz gnocchi - shelf-stable
- ½ cup coconut milk - or cream
- ½ cup grated parmesan - plus more for serving
- 1 cup fresh spinach
Instructions
- Add the frozen meatballs, chicken broth, sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes (if using) to the crockpot. Stir well.24 oz frozen meatballs, 1½ cups low-sodium chicken broth, 8 oz sun-dried tomatoes, 3 garlic cloves, 1 tsp Italian seasoning, ½ tsp red pepper flakes
- Cover and cook on LOW for 4 - 6 hours or HIGH for 2 - 3 hours. It can sit on the keep-warm setting for a few hours after cooking.
- Stir in the gnocchi, coconut milk, parmesan, and spinach. Cover and cook on HIGH for 20 - 30 minutes, until the gnocchi is soft and tender.32 oz gnocchi, ½ cup coconut milk, ½ cup grated parmesan, 1 cup fresh spinach
- Serve warm, topped with extra parmesan.
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