One-Burner Crispy Skillet Gnocchi Bites with Lemon-Pesto Dip
Pan-fry shelf-stable gnocchi in olive oil on one burner over medium-high heat, in two batches, until golden and crisp, about 6 to 7 minutes each. Toss the hot gnocchi with Parmesan and seasoning, then dunk them in a cold dip of Greek yogurt, pesto and lemon. Total time is about 25 minutes.
Crispy outside, soft and pillowy inside. Shelf-stable gnocchi goes straight from the package to the pan, so there is no pot of boiling water to deal with. That makes it a great snack for one burner and a tired crew.
The cool, lemony pesto dip balances the salty, crunchy bites. Put out toothpicks and watch the skillet empty fast. Fry in two batches so the gnocchi crisps instead of steaming.
One-Burner Crispy Skillet Gnocchi Bites with Lemon-Pesto Dip
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-high flame
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- Single-burner camp stove with fuel
- 12-inch cast-iron or nonstick skillet
- Spatula
- Small mixing bowl
- Spoon
- Zester or fine grater
- Paper towels
- Serving plate
- Toothpicks or forks
Steps
-
Mix the dip
Stir the yogurt, pesto, lemon zest and lemon juice together in a small bowl. Season with salt and pepper, then set it back in the cooler while you cook.
-
Dry the gnocchi
Open the package and pat the gnocchi with a paper towel. Dry gnocchi browns better and spits less oil.
-
Heat the pan
Set a 12-inch skillet on the burner over medium-high. Add 1 1/2 tablespoons of oil and let it shimmer, about 2 minutes.
-
Fry first batch
Add half the gnocchi in a single layer. Cook without moving them for 3 to 4 minutes, until the bottoms are golden.
-
Flip and crisp
Stir or flip the gnocchi and cook 3 more minutes, until browned on most sides and crisp. Lower the heat if they darken too fast.
-
Season while hot
Slide the gnocchi onto a plate and sprinkle with half the Parmesan, garlic powder, Italian seasoning and salt. Toss right away so the cheese sticks.
-
Fry second batch
Add the remaining oil to the pan and repeat with the rest of the gnocchi and seasonings. Wipe up any burnt bits first if the pan looks dark.
-
Serve with dip
Pile the gnocchi onto a plate with the dip in the middle. Eat while hot and crisp, and put leftover dip back in the cooler within 2 hours.
Trail Notes
Mix the lemon-pesto dip at home and keep it cold for up to 3 days. Pack the gnocchi in its original package and pre-measure the seasonings into a small bag.
No cooler space? Skip the dip. Toss the hot gnocchi with extra Parmesan, the lemon zest and a pinch of red pepper flakes instead.
Keep the yogurt and pesto at 40°F or below until you mix the dip. Don't leave the dip out for more than 2 hours, or 1 hour on a hot day.
Let leftover oil cool, then wipe the pan with paper towels and pack them out. Never pour oil on the ground. Strain dishwater and scatter it well away from streams and lakes.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCampfire Blueberry French Toast Foil Packets with Maple
LunchGriddle Chicken Shawarma-Style Pitas with Garlic Yogurt Sauce
DinnerCast-Iron Pierogi with Bacon, Caramelized Onions and Sour CreamMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can I cook gnocchi without boiling it first?
Yes, if it's the shelf-stable vacuum-packed kind. Pan-fry it straight from the package in hot oil until golden and crisp. Refrigerated or frozen gnocchi works too, but pat it very dry.
Why is my gnocchi sticking to the pan?
Usually the pan wasn't hot enough or you moved the gnocchi too soon. Let the oil shimmer first, and leave the pieces alone for 3 to 4 minutes until they release on their own.
Can I make this on a camp stove with a small pan?
Yes. Just fry in smaller batches so the gnocchi stays in a single layer. A crowded pan steams the gnocchi and leaves it soft.
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