Did you think I was done with my ramp recipes?
I’ve just gotten started!
I heard through the grapevine that there might be another batch of ramps coming my way, so this may or may not be the end.
I still had some of my ramp pesto leftover and I was in the mood to take on a project that was going to produce plenty of leftovers.
My day job has sent me away for a week and half long business trip and these gnocchi freeze up beautifully to be cooked for a quick and easy dinner that hubs could prepare without me home.
Gnocchi is a lot easier to make than you may think. The key to getting fluffy gnocchi is to not add too much flour to the dough and to also not over knead it. You will be tempted to add more flour when working with this recipe, it is very sticky since you are adding the pesto to the dough, but I beg you, restrain with all your might – do not add the flour.
The the other important factor is to start with light and airy potatoes. Your best tool is a ricer. If you don’t have one on hand, a food mill or grating the potatoes on a box grater is an excellent substitution.
Recipe:2 pounds russet potatoes (about 4 medium potatoes) 1 cup all-purpose flour 1 large egg 1/2 cup ramp pesto 1 teaspoon kosher salt For the sauce: 3 tablespoons unsalted butter 1/2 cup Parmigiano-Reggiano cheese salt and pepper
Preheat your oven to 400 degrees F. Wash and dry your potatoes and with a fork evenly prick holes into them. Bake for one hour until they are tender. Remove from the oven and let sit about 10 minutes.
Carefully remove the skins from the potatoes and run through a ricer or grate against a box grater into a large bowl. It is important to do this step while the potatoes are still warm.
Add the flour, egg, pesto and salt into the bowl with the riced potatoes and mix until just combined. Then knead the dough gently with your hands until you form the dough into a ball. The dough will be very sticky, but like I stated above do not add any more flour.
Pulling off small fistful sizes of dough (about 1/3 of a cup) roll the dough into 1 inch thick ropes.
With a bench scraper or paring knife cut 1 inch pieces of dough from the rope. At this point you can either move on to cooking the gnocchi or go one step further and make the ridges that gnocchi is famous for.
My preferred method is to roll the cut dough off the back of a fork, while pressing down slightly. Then finish by rolling it off the tines of the fork.
Lay the completed gnocchi on a parchment lined baking sheet and proceed with the remaining dough.
To prepare the gnocchi, bring a large pot of salted water to a boil and drop a handful of gnocchi in at a time. When the gnocchi are cooked they will float to the top, let sit for another 15 seconds before removing to an ice bath to stop the cooking process.
To finish, melt 3 tablespoons of butter in a saute pan until it starts to brown and add the cooked gnocchi. Cook about 5-6 minutes until a nice brown crust has formed and stir to cook the reverse side. Mix in some of the parmigiano cheese, plus salt and pepper.
Serve immediately and top with more cheese. Makes about 5-6 servings. If you would like to freeze the gnocchi, place the uncooked gnocchi on a parchment lined baking sheet and freeze for one hour. Transfer to a freezer bag and store for up to two months. You can cook the gnocchi frozen, just add a few additional minutes to the cooking time.