Ever since we created our viral creamy Tuscan chicken, we’ve been obsessed with Tuscan-inspired recipes. From saucy Tuscan butter shrimp, to Tuscan chicken pasta, to Tuscan butter gnocchi, this sauce is a staple in many of our most-popular weeknight dinner recipes. This time, we’re doubling down on the comfort by giving meatballs and gnocchi the Tuscan treatment. What makes this even better? It all comes together in the slow cooker, making busy weeknights feel like a breeze. Here’s everything you need to know:
How to cook the meatballs:
Slow cookers do lots of things well, but browning isn’t one of them. Once the meatballs are slow cooked to tender perfection, we transfer them to a foil-lined baking sheet for a few minutes under the broiler. The blast of high heat adds color, flavor, and texture. The broiling happens while the gnocchi cooks in the broth, so this step doesn’t add any time to your dinner prep.
The key ingredient:
The secret ingredient here is sun-dried tomatoes, which are chopped and mixed into the meatball mixture and stirred into the sauce with the gnocchi. We like to use sun-dried tomatoes packed in oil, which ensures that they’ll be tender and flavorful and also gives you a bonus ingredient: sun-dried tomato oil. Some of that oil is added to the broth that the meatballs are cooked in, infusing the meat with even more Tuscan vibes.
Serving ideas:
With the combination of meat, veg, and pasta, this is a one-pot meal, but some garlic bread, broccolini, or oven-roasted asparagus would also be delicious alongside if you’re serving a crowd.
Storage:
If you have any leftovers, store them in an airtight container in the fridge for around 3-4 days.
Did you make this recipe? Tell us all about it in the comments below.
