Sea Kale & Pea Gnocchi

By Sara Lohse

This is the recipe for my (almost) one-pot-galley-friendly sea kale and pea gnocchi- using just one hob and a tiny cockpit as my preparation space. This dish showcases that cooking delicious gourmet food onboard doesn't need to be elaborate or extravagant- this is just honest galley cooking at its finest.

Ingredients

500gm packet of gnocchi

Sea kale, roughly one handful per person (if sea kale is not in season this can be substituted for any leafy greens)

Peas- fresh or frozen, one handful per person)

400ml tin of coconut cream

Juice and zest from one lemon

Parmesan (optional) or try our Fridge Free Vegan Parmesan Sprinkle

Instructions

1. Firstly, prep all your ingredients before you start cooking - really essential when working with just one stove in a very small space. Slice the sea kale into thin strips, discarding the stems; Mash up 75% of your peas; slice that lemon into a nice chunky wedge; grate that Parmesan.

2. Next, boil some water and cook the gnocchi until they float to the surface. Remove the gnocchi, saving a mug of the cooking water.

3. Get some oil in a pan (can be the gnocchi pot if you want to save on washing up), and add the un-mashed peas and sea kale strips. Fry gently until the sea kale turns a bright vibrant green, then squeeze some lemon over it, and remove the greens from the pan.

4. Throw some more oil in the pan along with the boiled gnocchi. Stir/toss regularly until the gnocchi has browned slightly.

5. Add the coconut cream and reserved pasta water to the pan. You can also use cream from a cow, if you are lucky enough to have a functioning fridge on your boat!

6. Once the sauce has reduced slightly, add the mashed peas, the fried greens, and as much Parmesan as your heart desires!

7. Dish it out and add some more Parmesan, lemon, pepper, whatever on top. Enjoy!

Serves 4

​Sara Lohse

Sara is a boat and food enthusiast, currently sailing around Scandinavia on her Spækhugger 166, striving to merge her passions. With a tiny galley space, Sara creates a range of delectable dishes using just one hob onboard SV Gaia, but thrives on the challenge and produces a range of gourmet feasts using whatever is on hand or locally foraged onshore. Each dish is captured beautifully in her photography skills and shares an honest story of her life onboard.

To find out more about her creations and travel adventures, visit:

@cookinginthecockpit