OnePot Gnocchi and Salsiccia

The Hajka oven makes it possible to "bake" camp food, so when I read this recipe I wanted to try it outdoors. It’s easy to make, colourful, healthy, and super tasty! I’ll definitely make a version of it again, both at home and in the wild.

This dish is inspired by the book "Blodsukkermagi" by @linn_sprudlendesunn.

Creator

Maggy Elva Solberg - friluftsmat.no

OnePot Gnocchi and Salsiccia

Servings

2-4

Prep Time

10 minutes

Cook Time

25 minutes

Parts to use

Baking tin

.

Ingredients

For 1–2 people:

1/2 courgette/squash
1/2 red onion
1/2 yellow pepper
10 cherry tomatoes
50 grams kale
1/2 pack gnocchi, approx. 200 grams uncooked
150 grams salsiccia sausage (raw)
1 tsp garlic powder
1 tsp paprika powder
0.5 tsp salt
Olive oil

Directions

At home:

Boil water and add the gnocchi. Let it cook for a couple of minutes, or until they float to the surface. Drain the water, drizzle with a little olive oil, and pack in a box or bag.
Cut the courgette into thin half-moons, pepper and red onion into large pieces. Halve the tomatoes.
Massage the kale with a little olive oil and salt for about 30 seconds.
Cut the salsiccia into small pieces. Pack vegetables and sausage in a sealed bag or box. Sprinkle over the spices (I did this outdoors, but it could just as well be done at home).

Outdoors:

(optional) Preheat the Hajka oven for about 5 minutes on medium to high heat
Pour a little oil into the bottom of the white baking dish and spread it out with a spatula or spoon. Add vegetables, sausage, and gnocchi and bake under a lid on medium heat for about 20 minutes, or until the sausage is cooked and the vegetables are soft. Stir several times during baking.
Slice or grate the cheese.
Serve with grated cheese and a dollop of aioli.

Tips:

Some shops sell ready-cooked gnocchi, which means you can skip step 1.
You might not be able to fit everything in the baking dish. The food will shrink a bit as it cooks. If so, wait with some of the kale and add it on top halfway through baking.
The original recipe mixes in 0.5 tbsp chilli paste or Sambal Oelek after baking. I don’t like spicy food, so I replaced it with a dash of aioli on the plate.

Recipe Note

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