Directions
- 1Place 2 pounds of frozen Italian meatballs into the crock pot.
- 2Add 4 cups of chicken stock to the crock pot.
- 3Put in one can of cream of chicken soup.
- 4Add one jar of roughly chopped sun-dried tomatoes (originally julienned cut).
- 5Throw in a little bit more Italian seasoning.
- 6Add a good bit of minced onion.
- 7Add some crushed red pepper and garlic powder.
- 8Cook on high for 3 hours to warm the pre-cooked meatballs through.
- 9Add 2 pounds of gnocchi.
- 10Pour in about half a pint of heavy whipping cream.
- 11Add baby spinach.
- 12Cover and cook on high for another 15-20 minutes to wilt the spinach and heat the gnocchi.
- 13Grate some Parmesan on top before serving.
Ingredients
- 2 pounds frozen Italian meatballs
- 4 cups chicken stock
- 1 can cream of chicken soup
- 1 jar sun-dried tomatoes, julienned and roughly chopped
- little bit Italian seasoning
- good bit minced onion
- crushed red pepper
- garlic powder
- 2 pounds gnocchi
- 1 pint heavy whipping cream
- baby spinach
- Parmesan
Equipment
crock potcutting board
Tips
- If going to work, set crock pot to low for a longer cooking time.
- Taste the meatballs later to see if more salt is needed.
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