In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, basil, garlic, salt, and pepper.

Mix gently with your fingertips until ingredients are just combined. Do not overmix to avoid dense meatballs.

Wet your hands slightly to prevent sticking and shape the mixture into 1-inch meatballs.

Bring a large pot of salted water to a boil.

Add the gnocchi and cook according to the package directions or until they float to the surface (about 2-3 minutes for fresh gnocchi, 15-20 minutes for store-bought).

Drain and set aside.

In a wide skillet, heat olive oil over medium heat.

Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until fragrant.

Add the heavy cream, Parmesan cheese, basil, oregano, red pepper flakes, and black pepper.

Stir and simmer for 5-7 minutes until the sauce thickens slightly.

Heat olive oil in a large skillet over medium heat.

Cook the meatballs in batches for 5-7 minutes until golden brown and cooked through, turning occasionally.

Alternatively, use a slow cooker to cook the meatballs on low for 3-4 hours.

Once the meatballs are cooked, add them to the sun-dried tomato sauce.

Add the cooked gnocchi and gently stir to coat the gnocchi and meatballs with the sauce.

Simmer for another 5-7 minutes to allow the flavors to meld.

Serve the Tuscan chicken meatballs and gnocchi hot, topped with additional Parmesan and fresh basil.