Published December 5, 2014 06:26PM
When you’re cooking to impress, it’s time to bust out this gourmet recipe for gnocchi with bacon, Parmesan cheese, and balsamic syrup (not balsamic vinegar, they’re different). Shelf-stable gnocchi has long been our Trail Chef’s go-to gourmet secret, and beets lend the gnocchi a delicate red color that wouldn’t be out of place in your favorite high-end eatery. Cook this and you’ll never have an easier time convincing your campmates to do the dishes. 2 servings
2 Tbsp toasted walnuts
3 dried figs, quartered
¼ tsp dried basil
3 strips bacon
1 10-oz. package shelf-stable gnocchi
2 inch chunk of a red beet
3 Tbsp olive oil
1 Tbsp balsamic syrup
2 Tbsp grated Pecorino Romano cheese
At home ➞ Toast walnuts at 350°F for 6 minutes. Put in a bowl with figs and basil. Cook bacon over low heat, drain, break into 1-inch chunks, and add to nut mixture. Pack in a zip-top bag. Package other ingredients separately.
In camp ➞ Grate beet into cook pot, fill with water, and boil. Cook gnocchi according to instructions and drain. Divide between bowls, drizzle with oil and toss. Top with nut mix, balsamic, and cheese.
Sandwich this meal with Salmon Pâté as an appetizer and Tiramisu as dessert, and you’ll have yourself a five-star three-course camping dinner. Click here for recipes for the full menu.