Backcountry gnocchi and pesto.

Ok, this recipe is a little heavy. If you are car camping that is no big deal. Plus when you are car camping you can bring fresh pesto instead of in a tube. But when I’m wearing a pack it’s usually the first meal I eat so my pack is lighter. However when I kayak camp that doesn’t even matter. I even bring my pie iron on the kayak!

Ingredients :
Gluten-free gnocchi package
2 TBSP butter or vegan margarine
1/2 tube of basil OR 2 ice cubes fresh frozen batch of pesto

Boil the gnocchi until floating. Drain. Add the rest of ingredients and stir. You can also top with vegan parmesan cheese. I like Violife

Pesto:
4 cups of fresh basil without stems
8 cloves of garlic
1/4 cup pine nuts
pinch of salt
1 cup of olive oil
First process garlic in a food processor. Then add basil and pine nuts and process again. Then drizzle in olive oil while processing. Put in ice cube trays and freeze

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