Tuscan Meatballs & Gnocchi

Ingredients

• 24 oz frozen meatballs (Amylu brand recommended)
• 1.5 cup low-sodium chicken broth
• 8 oz dry-packed sun-dried tomatoes (Julienne-cut or chopped)
• 3 garlic (Cloves, minced)
• 1 tsp Italian seasoning
• 0.5 tsp red pepper flakes (Optional)
• 32 oz shelf-stable gnocchi
• 0.5 cup full-fat canned coconut milk
• 0.5 cup Parmesan (Grated; plus more for serving)
• 1 cup fresh spinach
• Parmesan (Extra, for serving; amount not specified)

Steps

1. 1

   Add the frozen meatballs, chicken broth, sun-dried tomatoes, minced garlic, Italian seasoning, and optional red pepper flakes to the crockpot. Stir well to combine.

2. 2

   Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours. After cooking, the mixture may remain on the keep-warm setting for a few hours.

3. 3

   Stir in the shelf-stable gnocchi, coconut milk, grated Parmesan, and spinach.

4. 4

   Cover and cook on HIGH for 20–30 minutes, until the gnocchi is soft and tender.

5. 5

   Serve warm, topped with extra Parmesan.

Notes

Cook time reflects the longer stated LOW setting plus the final 30-minute cook; the recipe also gives a shorter HIGH option. The source does not specify an amount for the extra Parmesan topping or a keep-warm duration beyond “a few hours.”

Nutrition per serving

• main
• slow-cooked
• crockpot
• Italian-inspired
• comfort food