One-Pot Campfire Pizza Gnocchi

By Sprig Originals ✓ · cooked up in Sprig

Everything you love about pepperoni pizza, made in one pot over the fire in about 20 minutes. Shelf-stable gnocchi simmers straight in jarred marinara until pillowy, then gets blanketed in melty mozzarella under a lid. No draining, no cooler juggling, one pan to wash at the water tap.

Ingredients

• 2 tbsp olive oil
• 4 oz sliced pepperoni
• 3 cloves garlic, sliced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 24 oz jarred marinara sauce
• 1 cup water
• 18 oz shelf-stable potato gnocchi
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated parmesan

Instructions

1. Set a 10- to 12-inch cast-iron skillet or camp pot on a grate over a bed of medium coals, or on a portable stove over medium heat. Add the olive oil and the pepperoni and cook 4 to 5 minutes, stirring, until the edges curl and crisp and the fat runs orange.
2. Scatter in the garlic, oregano and red pepper flakes and stir for 30 seconds, just until the garlic smells sweet — do not let it brown.
3. Pour in the marinara and the water, scraping the bottom of the pan. Bring to a lively simmer, about 3 minutes, then tip in the gnocchi and stir to submerge them.
4. Simmer uncovered 7 to 9 minutes, stirring every minute or so and scraping the base so nothing sticks, until the gnocchi are tender and puffed and the sauce clings in a thick, glossy coat. If it tightens too fast over hot coals, splash in a few tablespoons of water and slide the pan toward a cooler edge of the fire.
5. Level the surface, scatter the mozzarella and parmesan over the top, cover with a lid or foil and cook 3 to 4 minutes off direct heat until the cheese is fully melted. Rest 2 minutes before scooping into bowls.

Chef's tips

Nutrition (per serving, estimated)

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