Friday, April 30, 2010

Potato Gnocchi with Ramps


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. It's a close relative to garlic and onions, and does indeed taste very garlicky. 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.

Potato Gnocchi with Ramps
(printable recipe)
Serves 2, generously

500 g potato gnocchi
2 tbsp butter
1 tbsp olive oil
about 20 ramps
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.

Recipe in Swedish:


Katie said...

This looks so delicious, simple and tasty. Not heard of ramps before but love the sound of them

Lara said...

Isn't ramps the same as wild garlic? ;)

Anne said...

Lara, I don't think it is, no. It has leaves that I've never seen on wild garlic. It's certainly similar in flavor, though!

Net said...

This sounds good. You don't see Potato Gnocchi with a strong iten like garlic much. Ramps sound like a nice companion for the Gnocchi. It's great for carbs for energy.