Fried Gnocchi with Asparagus and Peas | Cooking in the Wilderness

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R E C I P E - Fried gnocchi with peas and asparagus

Ingredients, serves 2:
2 tbsp avocado oil
300 g gnocchi, gluten free if required
250 g asparagus
150 g frozen peas
65 g baby spinach
10 wild garlic/ramps/ramsons leaves, optional
Garlic and herb seasoning, to taste
Salt, to taste
0,5 lemon, juice and zest

Method for outdoor cooking:
Boil the gnocchi according to package instructions then drain them and set aside.
Remove the woody ends from the asparagus and cut each spear into 3-4 pieces.
Add half of the oil to the frying pan, season with garlic and herb seasoning and saute the asparagus for 4-5 minutes or until tender.
Add peas, spinach and wild garlic to the pan with the asparagus and saute until the peas are defrosted and the spinach has wilted. Make sure to season as you go along.
Transfer veggies to a bowl and return the pan with the remaining oil to the burner.
Fry your gnocchi until golden more or less all around, this will take 5-6 minutes roughly.
Add the fried gnocchi to the bowl with the vegetables and mix to combine.
Serve in bowls and finish with a squeeze of lemon juice and a sprinkling of lemon zest.

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0:00 - Intro
1:46 - Introducing the hiking grounds
2:12 - Hiking in the Swedish wilderness
3:33 - Cooking and gnocchi introduction
5:01 - Thanks to our sponsor Squarespace
5:51 - Let's cook up some gnocchi
10:33 - Gnocchi taste test
12:02 - Let's make some dessert "choc-adillas"
13:46 Outro


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