These caprese gnocchi foil packets have the classic combination of tomatoes, mozzarella, and basil mixed with tender potato dumplings to create an easy and satisfying vegetarian camping meal that requires minimal cooler space.
On a recent camping trip, we enjoyed some chicken foil packets that included all the traditional caprese flavors--tomatoes, mozzarella, and fresh basil. They were fantastic, and given my undying love for gnocchi recipes, those pillowy bites of potato seemed like a natural replacement for the chicken to create a simple vegetarian camping meal.
If you'd prefer to keep it high in protein, feel free to add thinly sliced chicken to your packets before cooking.
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Why This Recipe is Great for Camping
- Most of the ingredients can be stored at room temperature, so they don't take up precious cooler space.
- These vegetarian foil packets are hearty and satisfying.
- You only need to dirty (and wash) one bowl!
Ingredients and Substitutions
- Gnocchi--Use the shelf-stable gnocchi that don't require refrigeration for this gnocchi foil packet recipe.
- Tomatoes--Any type of chopped fresh tomatoes will work here.
- Basil--You'll use whole leaves of basil for cooking the gnocchi foil packs to infuse them with flavor, then chopped fresh basil for serving.
- Fresh mozzarella--I recommend using fresh mozzarella for this recipe, however, if you don't have it available to you, shredded mozzarella will work in its place.
Important Steps
- Combine the gnocchi, tomatoes, oil, balsamic vinegar, oregano, salt, and pepper in a large bowl.
- Divvy the mixture among four large sheets of foil. Top each pile with two fresh basil leaves and fold them up to create foil packets.
- Cook the foil packets over a campfire or on a grill until the gnocchi are tender.
- Open the foil packets, remove the basil leaves, and add the cheese. Close them up again and continue to cook until the cheese melts. Sprinkle with fresh basil before serving.
FAQs
Place your food in the center of the foil. Bring the long edges of the foil up to meet, and then fold them over a couple of times, creating a seam that runs over the top of your food. Then working with one end at a time, fold it over a few times to seal the end.
I like this method for folding a foil packet because it's easy to open the seal on top to check them for doneness and then close, if necessary, and it also creates an easy pouch for eating when opened.
As with most food, steady even heat is key. If you're making them on the grill, let it preheat fully before putting the foil packets on it.
If you're making them over the campfire, ensure that you have hot coals from an established fire under the grate. Don't put the foil packets over wood that is giving off steady flames as that will deliver uneven heat and may cause them to burn.
Definitely. Follow the instructions for preparing the packets, then bake in a 375°F (190°C) oven until the gnocchi are tender and the tomatoes are beginning to break down, about 15 minutes. Open and add the cubed cheese to each packet. Close and cook until the cheese is melted, about 3 minutes more. Sprinkle with basil before serving.
Tips and Troubleshooting
- I don't recommend flipping the foil packets while they are cooking. The steam created in the pouch will ensure that everything ends up perfectly cooked. Flipping them can cause some of the tomato juices to leak out.
- If you're not using heavy-duty foil, use a double layer for each packet.
- Leftovers can be stored in an airtight container in the fridge or your cooler for up to 3 days. Rewarm in a skillet over low heat, or make a new foil pouch and rewarm it gently.
- This recipe is suitable for vegetarian diets.
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Recipe
Caprese Gnocchi Foil Packets
Equipment
Ingredients
- 1½ pounds gnocchi
- 2 cups chopped fresh tomatoes
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 leaves fresh basil
- 4 ounces fresh mozzarella cubed
- 4 teaspoons chopped fresh basil
Instructions
- Preheat a grill for medium heat (350 to 375°F) or a bed of hot coals in a campfire.
- Combine the gnocchi, tomatoes, oil, balsamic vinegar, oregano, salt, and pepper in a large bowl. Mix well.
- Divide the mixture among four large sheets of heavy duty aluminum foil. Place two whole basil leaves on top of each gnocchi serving. Fold up the foil to create 4 individual foil packets.
- Place the foil packets on the grill or on a grate over the hot coals. Cook until the gnocchi is tender and the tomatoes are beginning to break down, about 15 minutes.
- Carefully open each foil packet and remove the basil leaves. Divide the cheese evenly among the foil packets and close to seal them again.
- Cook until the cheese is melted, about 3 minutes. Remove from the heat and open the carefully to let the steam escape.
- Top with chopped fresh basil and serve.
Notes
- Don't flip--I don't recommend flipping the foil packets while they are cooking. The steam created in the pouch will ensure that everything ends up perfectly cooked. Flipping them can cause some of the tomato juices to leak out.
- If using regular foil--If you're not using heavy-duty foil, use a double layer of regular foil for each packet.
- Storage and reheating--Leftovers can be stored in an airtight container in the fridge or your cooler for up to 3 days. Rewarm in a skillet over low heat, or make a new foil pouch and rewarm it gently.
- Dietary--This recipe is suitable for vegetarian diets.
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