Lemon Gnocchi with Spinach and Peas
While this lemon gnocchi probably won't earn us any Michelin stars, it most certainly isn't going to receive any ultralight accolades. It's quite tasty, but comes at the expense of (relatively) heavy weight.
- 250 g half package potato gnocchi
- 10 g dehydrated peas
- 8 gram 1 tbsp powdered milk
- 7 gram 1 tbsp powdered butter
- 5 g dehydrated spinach
- ¼ tsp crushed red pepper
- ⅛ tsp garlic powder
- 0.25 g dried lemon peel
- 3 g dehydrated onion
- ¼ tsp True Lemon
- 5 g parmesan cheese
- 14 g 1 tbsp
- Add plenty of water (enough to submerge all ingredients) and bring to a simmer.
- Once simmering, add Bag 3 (see notes) while retaining parmesan packets.
- Stir and simmer for approximately 5 minute or until peas are rehydrated. Tip: to conserve fuel, turn off heat, cover pot, and let sit instead of simmering.
- Bring water to a full boil.
- Add half package of potato gnocchi (or whole package if other ingredients have been doubled).
- Stir and boil for 2 minutes.
- Remove from heat and drain thoroughly.
- Add Bag 2 (powdered ingredients) and stir until completely dissolved. If necessary, add a splash of water and place back on stove.
- Sprinkle on parmesan cheese, salt and pepper to taste if desired, add olive oil, and feast!
De Cecco gnocchi is specially packed, not vacuum packed. Do not repackage it! It must be refrigerated after opening. This recipe only uses half a package of gnocchi, double all other ingredients for an entire package of gnocchi which will make 2 servings.Bag 1:
- potato gnocchi (do not repackage potato gnocchi. It is specially packaged, and must be refrigerated once it’s opened. It cannot be vacuum packed after opening)
- lemon peel
- garlic powder
- True Lemon
- crushed red pepper
- butter powder
- milk powder
- parmesan cheese packet (if not using packets, put parmesan cheese in Bag 2 instead)