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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Ramp Leaf Parisienne Gnocchi

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Wild Garlic Ramp Gnocchi

Ramp Gnocchi

Here’s an awesome recipe for those ramp leaves. I’ve cooked ramps many ways, this is one of my favorites. It also happens to be a very easy gnocchi recipe that can be flavored in any way that you want. Typical gnocchi are made with potatoes and flour. These are French style gnocchi called Parisiennes, which are made from pate a choux, or eclair dough.

It can be tricky to introduce different flavors into regular potato gnocchi, since adding excess moisture can cause the dough to fall apart or produce tough dumplings. Not so with Parisienne gnocchi. Parisiennes are made from pate a choux, or eclair dough, so they are much more adaptable. With these gnocchi you also don’t to roll them out at all, you just put them in a pastry bag, or use two spoons to make balls like you would when you are making cookies, and then just simmer them in salted water until the float for 5 minutes or so, depending on size.

After the gnocchi are blanched, the things you could do with them are endless. They are typically fried in butter or baked like a gratin, but I like to poached them in broth too, just make sure if you are cooking them to put in soup that you don’t heat them too long in the liquid, since after a while they will fall apart.

Cooking Wild Garlic Gnocchi in salted water.
Print Recipe
5 from 1 vote

Ramp Gnocchi Parisienne

Ramp Gnocchi Parisienne. Makes enough to serve 4-6.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Side Dish
Cuisine: French
Keyword: Ramp Leaves

Ingredients

  • 2 cups flour
  • 2 large eggs
  • 1.5 cups water
  • 12 oz 1.5 sticks unsalted butter
  • 1 tsp salt
  • 1/3 cup blanched and minced ramp leaves
  • 1/2 cup parmesan cheese grated
  • 1 Tablespoon whole grain mustard

Instructions

  • Heat the water in a small pan with the butter and salt.
  • When the water boils, add the flour all at once, turn the heat down to low and stir rapidly for about 2 minutes, until the mixture in the pan forms a sticky dough. Transfer to a stand mixer with the paddle attachment
  • Mix in the grated parmesan and mustard, let cool for five minutes and them beat the eggs into the dough one at a time until the dough comes together, it will be sticky.
  • Mix in the chopped ramp leaves.
  • Put this mixture into a pastry bag with a 1/2 inch round tip. Boil a pot of lightly salted water, and start to squeeze the dough out of the pastry bag into the water, using a scissors to cut the dough that comes out into 1/2 inch dumplings. In a pinch you can use a zip loc bag.
  • You will probably have to make two batches. once the gnocchi float, let them cook for 2 minutes longer and then remove to a cookie sheet that has some oil on it, so they don't stick. Repeat with the rest of the dough.
  • Cover the cookie sheet with the dumplings once they are cooled, they will keep in the refrigerator for 3-4 days.
Wild garlic gnocchi dough in a pastry bag
Placing the gnocchi dough in a pastry bag makes for uniform dumlplings
Cooking Wild Garlic Gnocchi in salted water.
Blanching the gnocchi in salted water

More 

Ramps: Harvesting, Sustainability, Cooking and Recipes 

Related

Previous Post: « How To Pre-Cook Risotto Like A Restaurant
Next Post: Yellowfoot Chanterelle Soup with Ramp Gnocchi »

Reader Interactions

Comments

  1. loretta gartman

    March 29, 2014 at 10:39 am

    I found your website while searching for ramp gnocchi and ramp pickle recipes just so you know how I happened to comment. I have made lots of ramp dishes as well as pickles that everyone loved and wanted a gnocchi recipe and other wild pickle ideas. I loved seeing all your recipes and especially liked your discussion of your experience with Lyme’s disease. I think it is important for foragers to be wary of the possibility of picking up deer ticks and getting Lyme’s diseasem so it’s great that you posted that for your followers to read. I hope you have fully recovered by now, others I’ve known who had it weren’t so lucky and have suffered since their “recoveries.” I look forward to more of your posts since I’m always looking for new ideas given the wealth of wild foods we have here in my home state of WV.

    Reply
    • Alan Bergo

      March 29, 2014 at 10:59 am

      Hi Loretta, thanks for your thoughts, I have fully recovered from the lyme, I’m nervous about this years morel season as I’m going to be a chef/guide for a foray in Northern MN, but I think everything will be ok as long as I use permethrin and take precautions. Glad you liked the posts and the recipes. The ramp gnocchi is a great one, but the photo is terrible now that I look at it, It will have to be re-shot, nonetheless, it was a big hit with customers. I’ll be playing more with the pickled ramps until our season arrives, jealous of you down in WV! Cheers.

      Reply
  2. Judith A Morris

    May 3, 2020 at 6:16 pm

    5 stars
    Ramp Gnocchi
    Wow so good, my first time ever making gnocchi! I did not even use a sauce. Lightly browned them in olive oil, and served topped with parmesan cheese.
    Note I had to boil very slowly, otherwise they came apart.

    Reply

Trackbacks

  1. Forager|Chef – Wild Yellowfoot Mushroom-Pheasant Soup, with Ramp Gnocchi says:
    May 2, 2013 at 5:43 pm

    […] The Ramp/Wild Garlic Gnocchi and a very easy recipe that you can make ahead of time and simply toss into the soup when you heat it up. They are cheap, filling, and oh so rich, especially if you add the optional cheese, which I would. See the recipe HERE. […]

    Reply
  2. Forager|Chef – Buckwheat Crusted Rabbit with Roots, Ramp Gastrique, Baby Dandelions, and Seeds. says:
    May 6, 2013 at 8:30 pm

    […] use use buckwheat flour to make celiac friendly gnocchi with a pate a choux method, see the recipe HERE, just substitute buckwheat flour for regular […]

    Reply
  3. Forager|Chef – A Rite of Spring: Ramps/Ramsons/Wild Garlic says:
    May 31, 2013 at 1:03 pm

    […] Wild Ramp Gnocchi […]

    Reply
  4. Forager|Chef – Wild Rice Gnocchi says:
    June 1, 2013 at 9:05 am

    […] I posted pictures of putting parisienne gnocchi dough in a pastry bag in the ramp gnocchi recipe, refer to them for a visual if you […]

    Reply
  5. Puffball Parisienne Gnocchi says:
    January 15, 2014 at 8:43 pm

    […] added to change the color, check out the green speckled version I made with ramp leaves last spring here. Since the dough gets whipped with eggs after is it mixed, and the eggs are the bulk of what make […]

    Reply
  6. dehydrated puffball mushroom powder says:
    February 17, 2014 at 11:45 pm

    […] the pate a choux with stabilize it. Or simply add a few 1/2 a cup or so to my other gnocchi recipe HERE, removing the ramps and their […]

    Reply

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
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