Gnoc­chi with Sage

Backpacker - - SKILLS -

With fresh, hand­made pasta in your reper­toire, you can go as far out as you want with­out ever leav­ing be­hind the taste of a home- cooked meal. Serves 2 to 3

1 cup 1 ½ cups ¼ cup 1 tsp. ¼ cup

po­tato flakes flour olive oil dried sage Parme­san, grated salt and pep­per, to taste AT HOME ­Pack all in­gre­di­ents sep­a­rately in zip-top bags. Store oil in a leakproof con­tainer. IN CAMP ­Boil 1 cup wa­ter. Add po­tato flakes, re­move from heat, and stir un­til thick­ened (2 to 3 min­utes). Let cool for 8 to 10 min­utes. Add cooked pota­toes to a large pot or gal­lon-size zip-top bag. Fold flour into po­tato mix­ture, about ½ cup at a time. (Knead gen­tly to keep dough from be­com­ing too dense.) Use as lit­tle flour as pos­si­ble—around 1 to 1 ½ cups—and knead un­til dough is uni­form and no longer tacky. With your hands, roll dough into ob­long shapes about the size of your thumb pad. When all dough is shaped, add gnoc­chi to a boil­ing pot of wa­ter and cook un­til they float to the top, about 1 minute. Re­move from heat and set aside. Warm olive oil and sage over medium heat for 2 to 3 min­utes. Add gnoc­chi and cook un­til pasta is lightly browned, an­other 2 to 3 min­utes. Re­move from heat, stir in Parme­san, and serve. TIP ­While shap­ing dough, sprin­kle with ex­tra flour as nec­es­sary to keep it from stick­ing to your hands.

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