A quick recipe for spring. Potato gnocchi is a lot of work, so I prefer this method: combine ricotta, egg yolk, cheese, flour, and mix gently. Pan fry after boiling, and they become more a treat than a quick dinner. I created this recipe while living in the UK, where wild garlic was ubiquitous in March and April, but grocers and farmer's markets across North America usually carry the similarly-flavoured ramps around the same time of year (April through May). This recipe can be adapted to any green leafy herb (parsley, tarragon, dill).
Bring a pot of water to a boil, add a pinch of salt, and blanch the garlic leaves for 30 seconds. Lightly rinse with cold water, and squeeze out as much water as possible. Finely chop.
In a medium bowl, mix the ricotta, egg yolk, cheese, salt, and chopped garlic leaves. Add about 50g of flour and gently mix. Depending on the water content of your ricotta, you may need to add more, but it shouldn’t form a solid dough–it should be a wet mixture.
Bring a large pot of water to a boil while shaping the gnocchi. Flour a board/surface generously, and place a spoonful of the gnocchi mixture on top. Sprinkle some flour over the top and gently roll into a snake, about 2-2.5cm wide. Cut into 3cm (1") long pieces. Repeat with the remaining mixture.
When the water comes to a boil, reduce the heat so it isn’t boiling aggressively. Using a spider or spoon, gently lower the gnocchi into the boiling water and cook until they float to the top. Remove and place on a greased baking sheet. Fry in a hot pan with some butter and olive oil until golden brown and crisp.