Creamy Gnocchi with Chicken Meatballs

Juicy chicken meatballs seasoned with Italian herbs, sun-dried tomatoes, and garlic, paired with a rich Tuscan cream sauce and soft gnocchi. All the good ingredients come together to create a divine meal. The great news is that the recipe is easy to prepare, and the dish will be on your table in just 45 minutes.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Chicken meatballs

  • 3 spoons Oil, olive

  • 0.5 piece Onion, raw

  • 2 pod Garlic, fresh

  • 70 g Breadcrumbs, dried

  • 20 g Tomato, dried, in oil

  • 1 teaspoon Salt, table

  • 1 teaspoon Spices, basil, dried

  • 0.25 teaspoons Spices, pepper, black

  • 1 piece Egg, fresh

  • 45 g Cheese, Parmesan, grated

  • 450 g Meat, chicken, ground

  • 2 spoons Oil, olive

  • 0.5 piece Onion, raw

  • 2 pod Garlic, fresh

  • 60 ml Alcohol, Wine, White

  • 70 g Tomato, dried, in oil

  • 300 ml Soup base, chicken, cube

  • 120 ml Sweet cream

  • pieces Salt, table

  • 0.5 teaspoons Spices, basil, dried

  • 500 g Potatoes, white

  • 2 handfuls Spinach, raw

  • pieces Cheese, Parmesan, grated

Steps

  1. First, prepare the meatballs. Peel and finely chop the onion and garlic separately. Also chop the sun-dried tomatoes.

  2. Place a pan on the stove and heat a tablespoon of olive oil. Sauté half of the chopped onion for about 3 minutes until it becomes translucent and slightly soft. Add the chopped garlic and sauté together for 2 minutes until fragrant.

  3. Transfer the sautéed onion and garlic to a bowl. Add 20g of chopped sun-dried tomatoes, breadcrumbs, Italian herbs, salt, and ground pepper. Mix the ingredients well and let the mixture cool slightly.

  4. Add a beaten egg, grated Parmesan, and ground meat to the cooled mixture. Knead everything well with clean hands to form a uniform mass. With wet hands, shape the mixture into small meatballs, using about 1.5 tablespoons of the mixture for each meatball.

  5. Heat the remaining oil in the pan where you sautéed the onion and garlic. Add the chicken meatballs and brown them on all sides. Remove the browned meatballs from the pan and keep them warm on a plate.

  6. Add two more tablespoons of oil to the pan and heat it over medium heat. Quickly sauté the remaining chopped onion, then add the garlic. Pour in the white wine and use a spatula to scrape the bottom of the pan to release all the caramelized bits. Let the wine simmer for 2-3 minutes to allow the alcohol to evaporate.

  7. Add the chopped sun-dried tomatoes to the pan, then pour in the heavy cream and broth. Mix well and season the sauce to taste with salt, pepper, and Italian herbs.

  8. Once the sauce comes to a boil, add the browned meatballs. Cover the pan and let the meatballs cook in the sauce for 5 minutes.

  9. Add the gnocchi to the pan and cook them over medium heat for 5-6 minutes or as indicated on the package.

  10. Finally, add the spinach and cook just until it wilts and softens. Taste the dish and adjust the seasoning with salt and pepper if needed.

  11. Serve the prepared dish immediately on plates. Optionally, grate some Parmesan cheese on top.

Nutrition Information (Per 100g)

  • Calories: 146.12 kcal
  • Fat: 7.42 g
    • Saturated Fat: 1.45 g
  • Carbohydrates: 10.56 g
    • Sugars: 0.82 g
  • Protein: 7.73 g
  • Fiber: 1.26 g