Ingredients: (serves 1-2)

• Olive Oil (at least 1 tsp)

• 250g of Fresh Gnocchi

• 10g fresh sage (around 10-15 leaves)

• 30-40g of Salted Butter

• 8g of grated Parmesan Cheese

• salt and papper to taste

Kit Needed:

1 pan (at least 7-8 in), gas or alcohol stove, spatula or spoon, and a pot or kettle to cook the gnocchi. Additionally it is easier if you also have something to strain the water.

Packing Tips:

All ingredients go into a large ziplock bag (this does get reused often if it is not used as a garbage bag). All of these ingredients can survive a days hike without refrigeration if it is not too hot at your location. I made this on day 2 of a three day trip. To keep the butter cool I froze a 2L water bladder and let it thaw in my food bag on day 1. This kept the butter and cheese cool until the evening of day 2.

Method:

1. Bring a pot of water to a boil then add a nice pinch of salt. Cook the gnocchi until it floats to the top of the water (usually this only takes 2 min). Once done, drain reserving a small amount of the water for the sauce.

2. Now melt the butter in your skillet over medium heat. Add the sage leaves and cook until the butter begins to turn golden and smells nutty (I like to add the small sage leaves whole and roughly cut up the larger leaves). Additionally I like to add a nice pinch of black better to the butter. If you’d like to add a bit more a rich flavor you can brown the butter further but make sure it doesn’t burn. To prevent this I like to add 1 tsp of olive oil to the pan as well if I am planning on browning the butter.

3. Transfer the gnocchi directly into the butter with a little bit of the cooking water. Add about half the grated parmesan cheese. Toss gently to combine and continue cooking for around a minute. (during this step I will sometime crank the heat and slightly brown the gnocchi if I am using a nonstick pan)

4. Garnish with a bit more parmesan and black pepper. Enjoy!