Foil Packet Pesto Gnocchi & Veggies
Fluffy gnocchi, zucchini, cherry tomatoes, and bell peppers tossed in basil pesto, all wrapped and roasted in foil for a hands-off, quick-cleanup Italian camp dinner. Fresh, herby, and satisfying for hikers and car campers alike.
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.
Notes
Gnocchi cooks quickly and is perfect for foil packets. Look for shelf-stable or vacuum-packed gnocchi for easy packing. Serve directly from foil for less mess.