In a medium mixing bowl, combine all of the meatball ingredients (except oil). Mix until combined and form into small meatballs (about 1½ tablespoons each, 35–40 total).

Heat the sun-dried tomato oil in a skillet over medium heat. Sear the meatballs until browned on both sides, about 3–4 minutes per side. (They don’t need to cook through yet.)

Transfer meatballs to the slow cooker. Add onion, garlic, wine, Italian seasoning, salt, pepper, and chicken broth. Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until the meatballs reach an internal temp of 160°F.

Stir in the gnocchi, cream, and sun-dried tomatoes. Cover and cook on HIGH for 15–20 minutes, just until gnocchi are tender. Add spinach and Parmesan, stirring until spinach wilts. Let rest 10–15 minutes with the lid slightly ajar so the sauce thickens. Serve hot, topped with extra Parmesan if desired. Enjoy!