TheNorthFace’s Hal Koerner has been on URP a few times, most recently right after his incredible JMT trek with Mike Wolfe, and we look forward to speaking with him again this year. He lives in Ashland Oregon and owns Rogue Valley Runners, and here he shares with us his favorite meal, made by his wife Carly:
“Carly makes this amazing gnocchi, and gnocchi is my favorite. Even ate a bag of precooked cabernet gnocchi before a 50 miler once. “
First grill 1lb of Salmon
Once cooked lightly through, cube into bite size chunks
One package of pre-made white flour potato gnocchi takes approx. 3 minutes to cook Start water boiling, once sauce is ready start the pasta
A bushel of Kale or Spinach, slowly cooked down in oil. Cooks while you start the sauce. Can be eaten as a side or stirred into the pasta
Start with a white roux – (2 tablespoons butter, 1 tablespoon white flour)
- Melt butter over medium heat
- Sprinkle in flour
- Whisk/stir flour continuously – it will clump then loosen again.
Slowly stir in 1/3 cup of milk.
Continue stirring to keep a smooth texture.
Add 3/4 cup of shredded parmesan cheese [to achieve your preferred thickness of sauce, either add more milk, to thin or more cheese, to thicken.]
Sprinkle oregano, paprika, and salt – all to taste. Pepper too if you like