Why 3 Ways are Always a Good Idea: Part 3 (The Finale)

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! 

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. 

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

(printable recipe) 

Ingredients:

1 Batch of Gnocchi, from scratch.

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?

 

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;