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
2 - 10oz cans of Chicken
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: Open cans of chicken and add to the pot, supplementing with water to get 1 cup water. Bring to a boil. 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 the dough from becoming too dense.) Use as little flour as possible—around 1 to 1 ½ cups—and knead until the 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.
Comments will be approved before showing up.