Marry Me Meatballs and Gnocchi (Slow Cooker) | CookOS

Marry Me Meatballs and Gnocchi

Name: Marry Me Meatballs and Gnocchi (Slow Cooker)
Prep time: 5 min
Cook time: 3 h 20 min
Total time: 3 h 25 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 32 oz frozen Italian style meatballs; 1 jar (8.5 oz) sun-dried tomatoes, chopped; 1 can (10.5 oz) cream of chicken soup; 4 cups chicken broth; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp Italian seasoning; 1 tbsp freeze-dried onion; freshly cracked black pepper, to taste; 2 tbsp minced garlic; 1 cup heavy cream; 24 oz gnocchi; 3 oz baby spinach; 1/4 cup Parmesan cheese, grated

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.

🌍Italian-American 🏷️Slow-cooker 🏷️Meatballs 🏷️Gnocchi 🏷️Marry-me-meatballs Creamy

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Total

3h 25m

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

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Ingredients

32 oz frozen Italian style meatballs
1 jar (8.5 oz) sun-dried tomatoes, chopped
1 can (10.5 oz) cream of chicken soup
4 cups chicken broth
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Italian seasoning
1 tbsp freeze-dried onion
freshly cracked black pepper, to taste
2 tbsp minced garlicoptional
1 cup heavy cream
24 oz gnocchi
3 oz baby spinach
1/4 cup Parmesan cheese, grated

14 Ingredients

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Instructions

1
To a slow cooker, add the frozen meatballs, chopped sun-dried tomatoes, cream of chicken soup, and chicken broth.
2
Season with garlic powder, onion powder, Italian seasoning, freeze-dried onion, and freshly cracked black pepper. Add minced garlic if desired.
3
Stir everything together until well combined.
4
Cover and cook on high for 3 hours or on low for 4-5 hours.
5
After the initial cooking time, stir in the heavy cream and gnocchi, using a spoon to break up any clumps of gnocchi.
6
Add the baby spinach and stir to combine.
7
Cover and cook for another 20 minutes on high.
8
During the last 5 minutes of cooking, stir in the grated Parmesan cheese.
9
Serve hot and enjoy.

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Tips & Notes

Pro tips

Layer ingredients carefully: spread meatballs on the bottom, then add broth and soup mixture, then gnocchi and sun-dried tomatoes, so they cook evenly without sticking.
Stir spinach in during the last 10 minutes of cooking to wilt it gently without losing its bright color and texture.
Use a slow cooker liner or lightly spray the insert to prevent sticking and make cleanup easier on this creamy dish.
Taste and adjust seasoning after cooking; add extra garlic powder, Italian seasoning, or black pepper to balance the richness of the cream soup.

Substitutions

Cream of chicken soup → cream of mushroom soup or heavy cream mixed with chicken broth (for richer texture)
Sun-dried tomatoes → canned diced tomatoes, drained, or fresh roma tomatoes (sweeter, less concentrated flavor)
Italian seasoning → fresh basil, oregano, and thyme (add in final 15 minutes to preserve flavor)

Storage & make-ahead

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.