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Recipe for Housemade Gnocchi with Ramp Pesto
illustration of an olive branch

Our Recipe: Housemade Gnocchi with Ramp Pesto

Simple Potato Gnocchi Method

Ingredients
1.5 pounds Russet potatoes
1 egg
¾ cup all-purpose flour
½ tablespoon salt
1 cup all-purpose flour for dusting
½ cup extra virgin olive oil

1. Preheat your oven to 350 degrees, then roast your potatoes for 1.5 hours or until fork tender.
2. Take the skins off your potatoes and process the potatoes through a food mill or a tamis.
3. Wait for the potatoes to cool enough so you can handle them, then mix the eggs and salt with the potato.
4. Fold in the flour and then roll the dough into logs (use some of the dusting flour to ensure the dough does not stick to your counter top).
5. Cut the dough into ½ – 1 inch pillows.
6. Bring a large pot of water to a boil and blanch the gnocchi for 2 minutes. Gently remove from the water, toss in olive oil, and let cool on a tray.

Ramp Pesto Method

Ingredients
1 ounce basil leaves
1 ounce parsley leaves
1 ounce arugula
2 ounces ramp leaves
1 garlic clove
1 cup extra virgin olive oil
1 tablespoon salt

1. Combine all ingredient into a food processor and blend until smooth.
2. Store with a touch of extra virgin olive oil on top so it does not oxidize.

Pickled Ramps Method

Ingredients
1 cup white wine vinegar
½ cup sugar
1 garlic clove
1 sprig of thyme
1 bay leaf
10 ramp bottoms
Twine

1. Cut off the root end of the ramp and take off the first layer. Wash any dirt off the ramp and reserve in a heat-proof container.
2. Tie the garlic, thyme, and bay leaf together with twine.
3. In a pot, bring the vinegar, sugar, herbs, and garlic to a boil.
4. Strain the hot liquid into the container with the ramp bottoms.
5. Let cool to room temperature. Store in the cooler for future use.

Housemade Gnocchi with Ramp Pesto

Ingredients
1 tablespoon canola oil
1 cup potato gnocchi
1 teaspoon butter
½ cup ramp pesto
¼ cup cream
1 teaspoon pickled ramps, chopped
1 pinch of salt
2 tablespoons grated parmesan cheese
5 basil leaves
1 teaspoon extra virgin olive oil

1. Heat a nonstick sauté pan over a medium flame. Add in the canola oil until it starts to shimmer.
2. Add in the gnocchi making sure that they all lay flat. Cook until browned on 1 side (about 1-2 minutes). Flip each and repeat on the other side
4. Add in the butter, salt, and pickled ramps and toss together.
5. In a separate pan, add in the pesto and cream and bring to a boil.
6. Once hot, add in 1 tablespoon of parmesan cheese.
7. Plate the sauce in a bowl, then add the gnocchi on top of the sauce.
8. Garnish the plate with the parmesan cheese, basil leaves, and olive oil.

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