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      Title: Slow-Cooker Tuscan Meatballs With Gnocchi
 Categories: Poultry, Breads, Vegetables, Pasta, Herbs
      Yield: 8 Servings

  1 1/2 lb Ground chicken
    1/2 c  Dry bread crumbs
      2 lg Eggs; beaten,
           - room temperature
    1/2 c  Oil-packed sun-dried
           - tomatoes; drained,
           - fine chopped
    1/2 c  Parmesan cheese; grated
      4 cl Garlic; minced
    1/2 tb Dried basil
  1 1/4 ts Salt
      1 ts Onion powder
    1/2 ts Pepper
    1/2 ts Crushed red pepper flakes
      2 tb Olive oil
      2 c  Chicken broth; +2 tb
    1/2 c  Heavy whipping cream
      2 tb Corn starch
     16 oz Bag potato gnocchi
      3 c  Fresh baby spinach
    1/2 c  Parmesan cheese; grated

  In a large bowl, thoroughly combine first 11 ingredients. Shape
  into 1-1/2" balls.

  Heat oil in a large skillet over medium heat. Add meatballs; cook
  1 to 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 to
  3 hours or low 4 to 5 hours.

  In a small bowl, whisk together cornstarch and remaining 2 tb
  chicken broth. Add cornstarch mixture and gnocchi to slow cooker;
  cook an additional 30 to 60 minutes or until gnocchi is cooked
  and broth is thickened. Stir in spinach and Parmesan cheese. If
  desired, serve with additional Parmesan cheese.

  Recipe by Lori C. Terry, Chicago, Illinois

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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