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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
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