Scratch Gnocchi in a Green, Grassy, Fresh Seasonal Spring Sauce

Happy May Long Weekend to you my dear readers!You know what May Long signals?The first official weekend of the camping season! Woot! And that news makes this girl a very, very happy one! 

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Ooooooh I love camping!
 
Chopping wood with your very own ax and the sense of accomplishment that comes from successfully setting up camp and finally learning how to get some height on your tarps. The dampness of the forest, the fresh green scent in the air, the smell of freshly pressed coffee in the morning – and if you’re really unlucky, the outhouse in the lot next to your campsite. Hiking along streams and giant old growth trees, lazily sipping a beer in the sun with a good book in hand or dealing out cards around the picnic table, chowin down on hot dogs and crispy marshmallows while birds chirp above you. Bats flapping overhead in the twilight. Packing the food away each night so bears don’t eat you. No showering. Brushing your teeth in the bush. Nothing to do but nothing. I love camping.
 
My most treasured and favourite part of camping? The crackling fire smell you take home with you. It’s in your clothes, your skin, your hair. Sometimes it takes two showers to get the scent of campfire out of you. I love that. One last camping experience before it’s back to normal life. Mmmmm camp fire….
 
So yes. It’s camping season and therefore officially Spring. 
 
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And with Spring comes the final installment of why 3 Ways Are Always a Good Idea – scratch gnocchi in a green, grassy, fresh seasonal sauce.
 
This sauce is a punch of Spring in the face – so feel free to modify it however you see fit. Personally, I might add bacon next time to give it a bit of Earthy, sweet richness. That being said, it was still highly enjoyable. Of course, how could anything smeared over homemade gnocchi not be enjoyable?

Mmmmmm… Good morning Spring. Good morning camping. And good morning to you, my lovelies!

Scratch Gnocchi in a Green, Grassy, Fresh Seasonal Spring Sauce
 
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Ingredients:
 
4 C (or a couple giant handfuls) of Fresh Arugula.
1 Tbsp Flat Leaf Italian Parsley, roughly torn.
1 Tbsp Cilantro, roughly torn. 
2 Cloves Garlic, chopped.
1 Large Shallot, diced.
1 Ear of Fresh Corn on the Cob, shucked.
Good Quality Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
4 Strips of Quality Bacon, chopped.
Fresh Pea Shoots (optional for garnish).
 
What to Do:
 
Begin the gnocchi by roasting the potatoes. See the link on how to do this.
As the potatoes cook, you can prepare the veggies listed above.
If you are going to add bacon, you can cook it over medium heat in a frying pan now. Drain well on paper towels and set aside. In that same pan, add the shallots and garlic. Saute until softened, stirring often. Remove from heat and set aside.
If you aren’t using bacon, heat a Tbsp of olive oil over medium heat in a large non-stick pan. Once hot, add the shallot and garlic and saute until softened, stirring often. Remove from heat and set aside.
Remove the potatoes from the oven if finished baking.  Before finishing off the sauce, follow the directions on how to make the gnocchi.
Finish the sauce: Throw the arugula, parsley, cilantro, garlic, shallots, a good glug or two of olive oil and some salt and pepper to taste in a food processor. Puree until mostly smooth. If necessary, add more oil. I used about 3/4 of a C in total.
 
Pour into a bowl and mix with the corn and bacon.
 
Spoon over gnocchi with a little extra corn and some cute pea shoots.
 
Eat.
 
What’s the best part of Spring for you? 
 
 Do you love camping? What’s your favourite thing about it? Or if not, why don’t you like it? What would you rather be doing?
 
 
 

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This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; Whole Foods Wednesday; Cast Party Wednesday; Frugal Days, Sustainable Ways; Full Plate Thursdays; Tastetastic Thursday; Showcase Your Talent; Simple Lives Thursday;

Comments

  1. says

    I am sooooo looking forward to camping this year! Due to a bunch of weddings we have to attend, we won’t be able to camp until July. But I am so excited for a week out in the wilderness! I love waking up to the sounds of nature when camping. And then throw together meals. And the evenings around the camp fire. Love love love camping! Are you heading out camping soon?

    ps. great looking sauce for the gnocchi! :)

  2. says

    Just reading about your excitement has my spirits high. In India, spring is a far off dream with temperatures soaring to unbearable 42C. But this post is like that silver lining on the cloud I can’t see even at night. Happy Spring ! Happy Camping !

    • says

      Ouch! Is that ever hot Rituparna!

      I’ve developed a bit of a dislike for super hot temperatures in the last couple years – I seem to have trouble moderating my body temp. I get very uncomfortable, very quickly. I can just imagine camping though and dipping into a lake near by in that heat. Happy Spring to you too!

  3. says

    My favorite part of spring is gardening and fresh, organic veggies! I love that you used arugula in your sauce. It has inspired me to get more creative with arugula.

  4. says

    Oh arugula, awesome choice. love the finale. I grew up with a cottage so I have gone camping 1 in my life for real. I really need to find a way of giving it another try, it’s been 2 decades. Happy May!

    • says

      Good lord! I can’t imagine 20 years without camping! cottages are nice too but there’s just somethin great about risking your neck to a bear and bush when you need to pee in the middle of the night ;)

  5. says

    Just beautiful, Kristy! We would just love all these recipes. Hope you have a special week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. says

    This looks really good. I have never had gnocchi, I will have to try this. Thanks for sharing at Showcase Your Talent Thursday. I hope to see you at the next party!

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