Marry Me Meatballs and Gnocchi is a creamy slow cooker dish combining frozen Italian meatballs, tender gnocchi, sun-dried tomatoes, and spinach in a rich cream of chicken soup base. It's a hands-off, one-pot meal that delivers restaurant-quality comfort food in under 4 hours.
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To a slow cooker, add the frozen meatballs, chopped sun-dried tomatoes, cream of chicken soup, and chicken broth.
Season with garlic powder, onion powder, Italian seasoning, freeze-dried onion, and freshly cracked black pepper. Add minced garlic if desired.
Stir everything together until well combined.
Cover and cook on high for 3 hours or on low for 4-5 hours.
After the initial cooking time, stir in the heavy cream and gnocchi, using a spoon to break up any clumps of gnocchi.
Add the baby spinach and stir to combine.
Cover and cook for another 20 minutes on high.
During the last 5 minutes of cooking, stir in the grated Parmesan cheese.
Serve hot and enjoy.
Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium heat, stirring occasionally, or microwave in portions.
slow cooker (4-6 quart capacity)
Yes, but add fresh gnocchi in the last 20-30 minutes of cooking to prevent it from becoming mushy. Frozen gnocchi can go in at the start.
Cook on low for 4 hours or on high for 2 hours until meatballs are heated through and sauce is simmering.
Substitute cream of chicken soup with a dairy-free cream soup or make your own with vegetable broth and cornstarch to thicken.
Yes, freeze in an airtight container for up to 3 months. Thaw overnight and reheat on the stovetop or microwave until warmed through.
Substitute with diced fresh tomatoes, canned diced tomatoes (drained), or tomato paste for a similar depth of flavor.
