When the sun drops and the dish station is a long walk from your site, the last thing you want is a greasy pan and a pile of utensils. Foil Packet Pesto Gnocchi & Veggies keeps camp dinner contained: everything cooks in its own packet, and cleanup is basically crumple-and-pack-out. It’s also an easy cooler plan—shelf-stable gnocchi, a jar of pesto, and a few sturdy vegetables that won’t get sad on the drive in.
Set the packets over campfire coals or on a grate, and the gnocchi turns tender while zucchini, bell peppers, and cherry tomatoes soften and get a little caramelized around the edges. As the pesto warms, it loosens into a glossy sauce that clings to every bite and smells like a backyard basil plant—comforting without being heavy after a day on the trail.
For groups, portioning is simple: one packet per person keeps cooking even and avoids a communal stir-fest at the fire. Eat straight from the foil, or dump into camp bowls and finish with a squeeze of lemon or a handful of parmesan if you packed it.
Foil Packet Pesto Gnocchi & Veggies
Equipment
- Heavy-duty foil
- Tongs
- Knife
- Cutting board
Ingredients
- 16 oz shelf-stable gnocchi
- 1 small zucchini sliced into half-moons
- 1 cup cherry tomatoes halved
- 1 small red bell pepper diced
- 1/3 cup basil pesto
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup shredded parmesan cheese for topping
Instructions
- Cut three large pieces of foil and lightly oil each.
- Toss gnocchi, zucchini, cherry tomatoes, bell pepper, pesto, olive oil, salt, and pepper in a bowl to coat evenly.
- Divide the mixture among the foil pieces. Fold and seal tightly, leaving some space for steam.
- Place packets on campfire coals or grill grate. Cook for 17-20 minutes, flipping once, until veggies are tender and gnocchi is hot.
- Open packets carefully. Sprinkle with parmesan cheese and serve straight from the foil.