Vegetarian Camping Recipe: One-Pot Gnocchi Skillet with Veggies
Serves 2 / 25 minutes prep
Good things take time? Not necessarily! This One-Pot Gnocchi Skillet comes together in a flash. After those wild days out in the fresh air, big appetites tend to hit pretty suddenly. That’s exactly when this camping dish shines. With just a few cooking utensils and no fuss, you’ll whip up a tasty meal for the whole camping crew. Give it a try—enjoy!
Ingredients for the One-Pot Gnocchi Skillet with Veggies
- 1 bell pepper
- 1 zucchini
- 1 red onion
- 1½ cups (250 g) cherry tomatoes
- ½ cup (70 g) pine nuts
- 3 tbsp olive oil
- 1 (14 oz / 400 g) package refrigerated gnocchi
- 2 bunches basil
- 4 pinches salt
- Optional: sweet paprika, thyme, chili
Instructions for the One-Pot Gnocchi Skillet with Veggies
Step 1
Core the bell pepper and cut it into bite-sized cubes. Quarter the zucchini, remove the seeds, and cut on the diagonal into pieces about ¾ inch (2 cm) thick. Peel the onion, halve it, and slice into thin strips. Toast the pine nuts in a dry skillet (no oil) for about 4 minutes until golden brown, then remove and set aside.
Step 2
Heat the olive oil in the same skillet and cook the gnocchi over medium heat for about 4 minutes. Add the vegetables and cook for another 4 minutes. Season with the tomato-mozzarella spice blend and salt. Pluck the basil leaves, roughly chop them, and stir into the gnocchi skillet. Divide between 2 plates and garnish with the pine nuts.
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