It’s been a few months since our first outdoor cooking adventure in the cold February weather so we thought it’s time we capture a new episode. This time we could enjoy the spring sun and really relax into it. We brought everything we needed again to cook two dishes, over achieving since 1990, ha! The star of the show was fried gnocchi with spring veggie asparagus as well as peas and spinach. We even threw in some wild garlic to really go with the wilderness theme that we had picked a week or so earlier.

We also made some chocolate “quesadillas” for dessert but they don’t really need a recipe written out as you’ll be able to see in the video – they were really very simple to make and yummy too! Perfect for a hiking dessert made on the camping stove.

Below you’ll find the recipe to the spring green gnocchi and if you want another recipe idea for your outdoor cooking here’s a mushroom risotto you might want to cook up. Enjoy!

Malin x

Fried Gnocchi with Asparagus and Peas

Serves 2

INGREDIENTS:

2 tbsp avocado oil

300 g gnocchi, gluten free if required

250 g asparagus

150 g frozen peas

65 g baby spinach

10 wild garlic/ramps/ramsons leaves, optional

Garlic and herb seasoning, to taste

Salt, to taste

0,5 lemon, juice and zest

METHOD:

Boil the gnocchi in water according to package instructions, then drain them and set aside.

Remove the woody ends from the asparagus and cut each spear into 3-4 pieces.

Add half of the oil to the frying pan, season with garlic and herb seasoning and saute the asparagus for 4-5 minutes or until tender.

Add peas, spinach and wild garlic to the pan with the asparagus and saute until the peas are defrosted and the spinach has wilted. Make sure to season as you go along.

Transfer veggies to a bowl and return the pan with the remaining oil to the burner.

Fry your gnocchi until golden more or less all around, this will take 5-6 minutes roughly.

Add the fried gnocchi to the bowl with the vegetables and mix to combine.

Serve in bowls and finish with a squeeze of lemon juice and a sprinkling of lemon zest.

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