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Place the onion, garlic and sun-dried tomatoes into a mini chopper or food processor and blitz to a coarse paste. You can also chop the ingredients with a knife.
Add the ground chicken, contents of the mini chopper, salt, garlic powder, herbs, egg, Parmesan and breadcrumbs in a large bowl. Stir well using a wooden spoon or your hands until the meatball ingredients are thoroughly combined.
Form small meatballs with the aid of a small cookie scoop. using slightly oiled hands.
Heat the sun-dried tomato oil in the slow cooker or a pan. Add the meatballs and cook for about five minutes, turning over once, until nicely colored. The meatballs don't need to be cooked through at this stage.
Add a splash of wine to the slow cooker (or pan) and simmer for a minute or so. (Transfer to slow cooker if you started the recipe in the pan). Pour in the chicken broth, cover and cook on HIGH for 2-3 hours.
Stir in the Parmesan, cream, chopped sun-dried tomatoes and gnocchi. Cover and cook on HIGH for 20 minutes. If the sauce needs to be a little thicker you can stir in some cornstarch slurry together with the cream.
Add the baby spinach and stir into the creamy sauce so that it wilts. Have a taste and adjust the seasoning if needed.
Spoon into bowls, sprinkle with extra Parmesan, serve and swoon with the sheer deliciousness!