Slow-Cooker Tuscan Chicken Meatballs with Gnocchi

 Ingredients

1 lb. ground turkey or chicken

1 cup panko 

1 egg

1 tsp. Italian Seasoning

1tsp. kosher salt

1/2 tsp black pepper

1/2 tsp. garlic powder

1 cup drained oil packed sun-dried tomatoes finely chopped, divided, plus 2 Tablespoons tomato oil

1 1/2 oz. Parmesan finely grated (about 3/4 cup), diided plus more for serving

1/2 small yellow onion, finely chopped (about 1/4 cup)

1 cup chicken broth

4 garlic cloves, chopped

1/2 cup dry white wine

1 pkg. gnocchi

3 cups spinach leaves

1/2 cup cream

Directions

1.  In a medium bowl, using your hands, combine chicken, panko, egg, Italian Seasoning, salt, pepper, garlic powder, 1/2 cup tomaotes and 1/2 cup Parmesan.  Form mixture into 18 (about 1")

2.  In a slow cooker, combine onion, garlic, broth, wine and tomato oil, season with salt.  Nestle in meatballs.  Cover and cook on High until meatballs are cooked through, about 4 hours.

3.  Arrange a rack in upper third of over, heat broiler.  Using a slotten spoon, transfer meatballs to a toil-lined baking sheet.

4.  Add gnocchi and remaining 1/2 cup tomatoes to slow cooker and stir to combine.  Cover and cook on High until gnocchi is tender, about 20 minutes.

5.  Meanwhile, broil meatballs, watching closely and turning halfway through, until golden brown in spots, 6 to 8 minutes.

6.  Stir spinach, cream and 1/4 cup Parmesan into slow cooker.  Return meatballs to slow cooker.  Cover and cook until spinach.

7.  Divide gnocchi and meatballs among bowls.  Top with more Parmesan.