Crockpot Marry Me Meatballs with Gnocchi and Spinach

Ingredients

• 32 Frozen Italian meatballs (Use approximately 1.5 lb; add frozen directly to the slow cooker. Quantity is estimated from the partial bag shown.)
• 1 Yellow onion (Chopped; use more if desired.)
• 0.5 cup Sun-dried tomatoes (Chopped; the source uses halved sun-dried tomatoes.)
• 4 cup Chicken stock (Use reduced-sodium stock if preferred.)
• 1 can Cream of chicken soup (Approximately 10.5 oz can.)
• Crushed red pepper flakes (A couple of pinches, or to taste.)
• Onion powder (A couple of pinches, or to taste.)
• Italian seasoning (A couple of pinches, or to taste.)
• Black pepper (To taste.)
• 0.5 cup Heavy whipping cream (Added after the initial slow-cooking period; the source describes measuring approximately 50, likely milliliters, so this amount is estimated.)
• 2 packs Potato gnocchi (Approximately 17.6 oz per pack; add both packs.)
• 6 cup Baby spinach (Use a generous amount; add enough to fill the slow cooker and allow it to wilt.)
• 0.5 cup Parmesan cheese (Grated; sprinkle over the finished dish.)
• 6 slices Texas toast (For serving.)

Steps

1. 1

   Chop the onion and sun-dried tomatoes. Keep the pieces small enough to distribute through the sauce.

2. 2

   Place the frozen Italian meatballs directly into a slow cooker. Do not thaw them first.

3. 3

   Add the chopped onion and sun-dried tomatoes to the slow cooker.

4. 4

   Pour in the chicken stock, then add the can of cream of chicken soup.

5. 5

   Add the crushed red pepper flakes, onion powder, Italian seasoning, and black pepper. Stir or gently turn the contents to distribute the seasonings and combine the soup with the stock.

6. 6

   Cover the slow cooker, plug it in, and cook on HIGH for about 3 hours, until the meatballs are hot throughout and the sauce is steaming.

7. 7

   Pour the heavy whipping cream into the slow cooker and stir carefully until incorporated.

8. 8

   Add both packs of potato gnocchi and stir gently so the gnocchi are coated in the sauce.

9. 9

   Add a generous amount of baby spinach, pressing it down into the hot sauce. Cover and cook on HIGH for another 15–20 minutes, until the gnocchi are tender and the spinach has wilted.

10. 10

    Sprinkle the Parmesan over the top and let it melt into the creamy sauce for a minute or two.

11. 11

    Spoon the creamy meatballs and gnocchi into bowls and serve hot with Texas toast.

Notes

The transcript does not provide exact amounts for the meatballs, sun-dried tomatoes, seasonings, cream, spinach, or Parmesan, so those quantities are practical estimates. The source emphasizes a dump-and-go method and serves the finished dish with Texas toast.

Nutrition per serving

• main
• slow-cooker
• crockpot
• Italian-inspired
• comfort food
• creamy
• family dinner