Crockpot Tuscan Meatballs & Gnocchi
Crockpot Tuscan meatballs with gnocchi, sun-dried tomatoes, spinach, and parmesan in a creamy sauce. 5 minutes of prep, then go about your day!
Servings: 8 servings
Calories: 503kcal
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.
Nutrition
Calories: 503kcal | Carbohydrates: 61g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 86mg | Sodium: 947mg | Potassium: 1063mg | Fiber: 6g | Sugar: 12g | Vitamin A: 343IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 9mg