Step 1: Prepare the Chicken Meatballs

Making the perfect chicken meatballs is all about balancing flavor and texture. Here’s how to get them just right:

• Mix the Ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Use your hands or a fork to mix until just combined—overmixing can make the meatballs tough.
• Shape the Meatballs: Scoop out small portions of the mixture and roll them into evenly sized meatballs, about 1 to 1.5 inches in diameter. Keeping them uniform ensures even cooking.
• Sear to Perfection: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the meatballs in the pan, ensuring they aren’t overcrowded. Sear for about 3-4 minutes per side until golden brown. They don’t have to be fully cooked yet, as they will finish cooking in the sauce.
• Set Aside: Transfer the seared meatballs to a plate and cover them loosely with foil while preparing the sauce.

Step 2: Cook the Gnocchi

The key to perfect gnocchi is achieving a slight crisp on the outside while keeping the inside soft and fluffy. You have two cooking options:

• Pan-Searing: Melt 1 tablespoon of butter in the same skillet over medium heat. Add the gnocchi and cook for about 4-5 minutes, stirring occasionally until lightly golden and crispy. This method enhances the texture and adds a delicious nutty flavor.
• Boiling: If you prefer a softer gnocchi, bring a pot of salted water to a boil and cook the gnocchi according to the package instructions (typically 2-3 minutes until they float to the surface). Drain and set aside.

Step 3: Make the Creamy Tuscan Sauce

This sauce is where the magic happens—it ties the dish together with its rich, velvety texture and bold flavors.

• Sauté Aromatics: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced shallot and cook until softened, about 2 minutes. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.
• Deglaze & Simmer: Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to enhance the depth of flavor.
• Add the Cream & Cheese: Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Simmer for 3-4 minutes, stirring occasionally until the sauce thickens.
• Toss in the Greens: Add baby spinach and stir until wilted. If you like a bit of heat, sprinkle in red pepper flakes.

Step 4: Combine & Serve

• Return the Meatballs: Place the meatballs back into the skillet, nestling them into the sauce. Cover and let simmer for 5 minutes, ensuring the meatballs are fully cooked (internal temperature 165°F/74°C).
• Fold in the Gnocchi: Gently stir in the gnocchi, coating it in the creamy sauce.
• Garnish & Serve: Sprinkle fresh basil and extra Parmesan over the top. Serve hot and enjoy!