Cast-Iron Crispy Gnocchi with Blistered Tomatoes and Pesto
Heat a 12-inch cast-iron skillet with oil over a medium-high camp stove flame or a grate over hot coals. Crisp the gnocchi for 6 to 8 minutes, add cherry tomatoes for 3 to 4 minutes until they split, then take the pan off the heat and stir in pesto with a splash of water. Start to finish it takes about 20 minutes.
Three ingredients, one pan, no boiling water. Shelf-stable gnocchi is already cooked, so the skillet only has to brown it. You get a crisp outside and a soft, pillowy middle.
The tomatoes burst into a quick sauce, and the pesto goes in off the heat so it stays bright and doesn't scorch. It's an easy dinner for the end of a long drive or a tired hike back to camp.
Cast-Iron Crispy Gnocchi with Blistered Tomatoes and Pesto
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 3
- Difficulty
- Easy
- Heat
- Medium-high flame or hot coals
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- One burner
- Low water
- One-pan cleanup
Ingredients
Gear you'll need
- 12-inch cast-iron skillet
- camp stove or grill grate over coals
- metal spatula or long spoon
- heat-proof glove
- bowls and forks
Steps
-
Heat the skillet
Set a 12-inch cast-iron skillet over medium-high heat. Add the oil and let it warm for about 2 minutes, until it shimmers.
-
Crisp the gnocchi
Add the gnocchi straight from the package in a single layer. Cook 6 to 8 minutes, stirring every 2 minutes, until golden brown on several sides.
-
Blister the tomatoes
Add the whole cherry tomatoes and a pinch of salt. Cook 3 to 4 minutes, stirring now and then, until the skins split and the tomatoes slump.
-
Take it off heat
Move the skillet off the flame or off the grate. Let it sit for 30 seconds so the pan stops sizzling hard.
-
Stir in pesto
Add the pesto and the water. Toss until the gnocchi and tomatoes are evenly coated and the sauce is loose and glossy.
-
Season and serve
Taste, then add salt and pepper as needed. Eat it hot, straight from the skillet or out of bowls.
Trail Notes
Shelf-stable gnocchi and whole cherry tomatoes travel well. Keep the pesto jar sealed until dinner, and put it in the cooler once opened.
Pick a small jar or pouch of shelf-stable pesto and use all of it at this meal. Don't save opened pesto that has sat out for more than 2 hours.
Don't crowd the pan. If your skillet is smaller than 12 inches, crisp the gnocchi in two batches so it browns instead of steaming.
Wipe the skillet with a paper towel before washing, then strain dishwater and scatter it well away from camp and water sources. Pack out all oily scraps and the empty jar.
Campers ask
Can I cook gnocchi in a cast-iron skillet over a campfire?
Yes. Set the skillet on a grate over medium-hot coals and stir often, since coals heat unevenly. Shelf-stable gnocchi is already cooked, so you're only browning it.
Do I need to boil gnocchi before pan-frying it?
Not with shelf-stable or refrigerated packaged gnocchi, which is pre-cooked. Go straight from the package to hot oil.
How do I keep pesto from burning when I cook with it?
Add it after you take the pan off the heat. A splash of water loosens it into a sauce without scorching the basil or the cheese in it.
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