This meal takes a little prep time, but is incredibly lightweight and adds a bit of a fancy feeling to your meal. The outcome is freshly prepped gnocchi with a “cheesy” sauce.

Prep time: 10mins

Cooking time: 5-7mins (once the waters boiling)

Feeds: 1 adult (it looks quite small, but is a very dense meal and not to be underestimated)

Gear: Stove (gas and lighter), cooking pot, prep pot, fork/spoon.

Ingredients:

Gnocchi:-

• 5 tbsp plain flour
• 5 tbsp instant mash potato
• 5 tbsp Bragg nutritional yeast seasoning
• 1 tbsp Orgran no egg, egg replace
• Salt and chilli to taste
• Oil
• 100ml water (enough to make a firm dough)

Sauce:-

• 2 tbsp Bragg Nutritional Yeast Seasoning
• 2 tbsp Milk powder
• Mustard powder, garlic powder, salt and chilli to taste
• 50ml – 300ml of water (use the water used to boil the gnocchi and make it as running as you want)

Off the trail:

Put all the dry gnocchi ingredients together in a ziplock bag. Put all the dry sauce ingredients in a small piece of cling wrap, and put inside the same ziplock bag. Put some oil in a small waterproof container.

On the trail:

Tip the dry gnocchi ingredients into a pot. Add a little bit of treated/clean water in and need together, keep adding water until you have a firm dough. Try to get as much of the dough into a ball as possible leaving as little waste as possible.

You only need to boil up enough water for the gnocchi to float, so if water is scarce put just enough water to cover the dough by 1-2 cm.

While the water is coming to a boil, break up your dough ball into small roughly equally sized oval-shaped balls ~1cm x 1cm x 2cm. This is the most time-consuming step, but the bigger they are, the longer they take to cook. Try not to drop these on the ground as they are magnets for dirt and hard to clean.

Once the water is boiling, put in a little oil, followed all your gnocchi balls. If you add them as you’re making them they’ll be cooked at different times, so try to have them all shaped before putting any in.

As they begin to float you know they are cooked. Once they are all floating easily, take them off the heat.

Depending on how runny you want your sauce, use a different amount of water. I find less water is tastier, but if I’m not camping near a water source and every drop counts I will mix in all the boiled water.

Put the dry sauce mix in the prep bowl and add a little water slowly till you’re happy with the consistency. Try to avoid dropping the gnocchi in until the sauce is fully mixed.

Fish out your gnocchi balls from the last of the water. Mix it all together.

Enjoy.