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


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