If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Ramps is something I hadn't heard about until a few years ago, and I'd certainly never tried it until just now. I got some in my produce box last week, and was excited to try it out. I liked it - especially when paired with yummy potato gnocchi. The ramps get deliciously crispy as well. You can certainly eat this on its own, but it's also a nice side dish. In that case, it'll serve more than two. (Maybe.) You can certainly make your own potato gnocchi to use in this, but for a shortcut, the store-bought ones will work out well. - annesfood
- 1 pound potato gnocchi
- 2 tablespoons butter
- 1 tablespoon olive oil
- 20 ramp leaves
- flaky sea salt
- Boil the gnocchi in plenty of salted water. You'll know it's done when it floats to the surface. Meanwhile, heat the butter and oil in a large frying pan.
- With a slotted spoon, move the gnocchi to the frying pan as it's done. Fry on fairly high heat, and use a spoon to make sure that the gnocchi gets nicely browned on all sides.
- When the gnocchi looks done, cut the ramps in coarse pieces (with scissors) and add them. Fry for about one minute. Season with a generous pinch of flaky sea salt and serve straight away.
- This recipe was entered in the contest for Your Best Ramps
12 Make-Ahead Egg Dishes for Easter Brunch
Hop to it!
Winner of Your Best Recipe with Honey
A sweet Q&A with Alexandra Higgins.
Style with a breeze.
Watch Amanda and Merrill Make Macaroni and Cheese Without a Recipe
Gouda riddance to powdered cheese.
Wooden Bird's House
For your feathered friends.