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
Instructions

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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