With fresh, handmade pasta in your repertoire, you can go as far out as you want without ever leaving behind the taste of a home-cooked meal. Serves 2 to 3
1 cup potato flakes
1 ½ cups flour
¼ cup olive oil
1 tsp. dried sage
¼ cup Parmesan, grated
Salt and pepper, to taste
At home: Pack all ingredients separately in zip-top bags. Store oil in a leakproof container.
In camp: Boil 1 cup water. Add potato flakes, remove from heat, and stir until thickened (2 to 3 minutes). Let cool for 8 to 10 minutes.
Add cooked potatoes to a large pot or gallon-size zip-top bag. Fold flour into potato mixture, about ½ cup at a time. (Knead gently to keep dough from becoming too dense.) Use as little flour as possible—around 1 to 1 ½ cups—and knead until dough is uniform and no longer tacky.
With your hands, roll dough into oblong shapes about the size of your thumb pad. When all dough is shaped, add gnocchi to a boiling pot of water and cook until they float to the top, about 1 minute. Remove from heat and set aside.
Warm olive oil and sage over medium heat for 2 to 3 minutes. Add gnocchi and cook until pasta is lightly browned, another 2 to 3 minutes. Remove from heat, stir in Parmesan, and serve.
Tip: While shaping dough, sprinkle with extra flour as necessary to keep it from sticking to your hands.