Serves 4
Directions
- 1Place frozen meatballs in the crockpot, then add the sun-dried tomatoes, garlic, and seasonings.
- 2Pour in the broth, stir, cover, and cook on low.
- 3Stir in the heavy cream and parmesan, add the gnocchi and spinach, and stir gently until the gnocchi is mostly submerged.
- 4Cover and cook on high, checking at 20 minutes, until the gnocchi is tender and the sauce is thick.
- 5Finish with torn basil and extra parmesan if desired.
Ingredients
- 20 to 30 oz frozen chicken meatball
- 1/2 to 2/3 cup sun-dried tomato in oil, drained
- 1 tbsp jarred minced garlic
- 1 tsp italian seasoning
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flake
- 3/4 cup chicken broth
- 1 cup heavy cream
- 2/3 cup parmesan, grated
- 2 16 oz package potato gnocchi
- 2 handful baby spinach
- basil, torn (optional)
- parmesan (optional)
Equipment
crockpot
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