Directions
- 1Add two pounds of frozen Italian meatballs into the crockpot.
- 2Pour four cups of chicken stock into the crockpot.
- 3Add a can of cream of chicken soup to the crockpot.
- 4Add a whole jar of roughly chopped sun-dried tomatoes to the crockpot.
- 5Sprinkle some Italian seasoning into the crockpot.
- 6Add a good bit of minced onion to the crockpot.
- 7Add some crushed red pepper to the crockpot.
- 8Add garlic powder to the crockpot.
- 9Stir all the ingredients in the crockpot to combine them.
- 10Cover the crockpot and cook on high for approximately three hours.
- 11Add two pounds of gnocchi to the crockpot.
- 12Pour about half a pint of heavy whipping cream into the crockpot.
- 13Add baby spinach to the crockpot.
- 14Cover the crockpot and cook on high for another 15-20 minutes to wilt the spinach and heat the gnocchi through.
- 15Serve and grate some Parmesan on top.
Ingredients
- 2 pounds frozen Italian meatballs
- 4 cups chicken stock
- 1 can cream of chicken soup
- 1 jar sun-dried tomatoes
- Italian seasoning
- minced onion
- crushed red pepper
- garlic powder
- 2 pounds potato gnocchi
- 0.5 pint heavy whipping cream
- baby spinach
- Parmesan
Equipment
crockpotcutting boardwooden spoon
Tips
- No stove-top preparation is needed for this recipe.
- If going to work, set the crockpot on low for a longer cooking time.
- Taste for salt before serving as stock and soup provide some saltiness.
- Grate Parmesan on top before serving for added flavor
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