Ingredients: (serves 1-2)

• Olive Oil (at least 2 tbsp)

• 225g Italian sausage mince

• 200-250g gnocchi

• 1/2 Echalion shallot or 1 small onion, diced

• 1-2 garlic cloves, minced

• 1 courgette (zucchini)

• 2-3 tbsp of basil (roughly chopped)

• 2 tbsp of Parmesan Reggiano

• 230 ml marinara (or a pasta sauce of your choice)

• salt and pepper to taste

Kit Needed:

1 pan, preferably nonstick (at least 7-8 in), gas stove, spatula or spoon, aluminum foil set aside Italian sausage, pot or kettle to cook the pasta

Packing Tips:

Bag and freeze the Italian sausage the night before you leave. The sausage will then thaw throughout your hike. Place the marinara in a sealed container so it does not leak. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. Heat 1 tbsp of olive oil in your pan on medium high heat.

2. Add the Italian sausage mince to the skillet breaking up the mince as it begins to cook. Cook until browned. Once cooked through, set aside in aluminum foil to keep warm. Leave the oil from the sausage in the pan

3. Half, then slice the zucchini into slices. About 1cm in thickness. Add to the skillet and cook on medium high heat. Season with salt and pepper and cook till the zucchini begins to soften.

4. Now add the diced shallot and garlic to the skillet. Season with salt and pepper and cook until softened and fragrant.

5. Add the cooked sausage back to the skillet along with the marinara, around a tbsp of roughly chopped basil and a tbsp of parmesan. Mix to combine and reduce the heat to simmer.

6. Cook the gnocchi as instructed by packaging. Most gnocchi only takes around 3 minutes to cook. Once added to a pot of boil water wait till the gnocchi begin to float and they are done. Drain and then add the gnocchi to the skillet.

7. Mix to combine. Garnish with a bit more basil and parmesan and enjoy!