One Pan Marry Me Gnocchi

Before You Get Started

Use shelf-stable potato gnocchi straight from the package — no boiling.  

Steps

• Step 1

  When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes. 

  375 ˚F / 191 ˚C

• Step 2

  Heat a 12” cast iron skillet over medium high heat. Add butter and melt. Add chicken thighs and season liberally with salt and pepper. Cook 8-10 minutes until golden brown.

  Ingredients

  • 2 Tablespoon butter

  • 1 Pound chicken thighs, boneless, skinless, cubed

  •  kosher salt and freshly ground black pepper, to taste

• Step 3

  Add shallot and garlic to the pan and cook until fragrant, 1-2 minutes more. Add sun dried tomatoes, Italian seasoning and Traeger Rub and stir to combine.  

  Ingredients

  • 1  shallot, thinly sliced

  • 4 Clove garlic, smashed

  • 1/2 Cup julienned oil-packed sun-dried tomatoes

  • 1 Teaspoon Italian seasoning

  • 1 Tablespoon Traeger Rub

• Step 4

  Add chicken stock, gnocchi and cream and bring to a simmer.  

  Ingredients

  • 1/2 Cup chicken stock

  • 2  16- to 17.6-oz package shelf-stable potato gnocchi

  • 1 Cup heavy cream

• Step 5

  Transfer to the grill and cook 10-15 minutes until gnocchi are cooked through and sauce has thickened. 

  00:15

  375 ˚F / 191 ˚C

• Step 6

  Remove from grill and fold in spinach, parmesan and basil. Taste to adjust seasoning and serve! 

  Ingredients

  • 3 Cup baby spinach

  • 3/4 Cup finely grated Parmesan cheese, plus more for serving

  •  Fresh basil leaves, torn