My Guide to Backcountry Cooking: Canoe Trip Gnocchi

Two summers ago now, when we canoed in Lakeland Provincial Park, I made what is now my all time favourite canoeing dinner – Sun-dried Tomato and Parmesan Cheese Gnocchi. It was definately one of the easiest meals to cook, and one of the tastiest we had on the trip.

I had never tried gnocchi as a backcountry meal before but it is perfect (as long as you have space and weight). Shelf stable gnocchi is easy to buy at the grocery store and cooks quickly. It is also filling so when you’ve spent all day portaging canoes it hits the spot!

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Canoe Trip Gnocchi (feeds 2 hungry adults)

Ingredients – 1 pkg shelf-stable gnocchi, about 10 sun dried tomato halves, about 1/2 cup of grated parmesan cheese, 2 tsp Italian herb mix, 2tbsp butter.

Optional ingredient – about 2 tbsp bacon bits and/or pine nuts

Preparation – at home, dice the sun dried tomato into small pieces and package with about 2 tsp of Italian herb mix. Leave gnocchi in its original packaging. Put grated cheese into a small bag. Place all ingredients into a larger ziploc bag.

In camp – About 1 hour before you want to eat, mix about 1 tbsp of water into the sun dried tomato/herb bag and let sit while you have a drink. When you are ready to eat, bring a pot of water to a boil and cook the gnocchi according to the package directions. Drain. Add in the sun dried tomato mix, butter, grated cheese and (if using) bacon bits/pine nuts. Stir to mix and serve.

Certainly not the lightest backcountry meal but perfect for short canoe trips or easy overnight hikes! Happy backcountry cookin!

 

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