• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Leafy Greens

    Ramp Leaf Gnudi Dumplings

    Published: May 20, 2020 Modified: Apr 28, 2025 Author: Alan Bergo

    Jump to Recipe

    A number of years ago I was contacted by a company in Australia to make a few recipes for an e-book on sustainable eating. The first thing I shared with them was this simple recipe for gnudi dumplings made from ramp leaves, which, as far as ethical eating goes, are basically the poster child for sustainability arguments in the wild food world, with the take and no-take groups waging virtual war in the leek patches every year.

    Gnudi dumplings made with foraged greens recipe

    I've been sharing some of my favorite recipes for ramp leaves, and ramp leaves only for years now, since, as someone in the wild food world people listen to, I see spreading the message of conservation as part of my job. If you're wondering, yes, I do harvest some bulbs here and there, but it's from private land, and colonies so extremely concentrated that I'm actually doing the plants a favor by freeing up some soil.

    Even so, there might be scores of healthy colonies on the farm where I gather things, where literally hundreds of pounds per year could be sustainably harvested, but, in other places, like around the Twin Cities where most of my friends hunt, ramps have been basically been exterminated from most small parks where tiny patches used to be, and the same can be said for other places like Chicago and New York. Lots of people will say things like there's tons of ramps, or they could never make a dent in their patch if they tried, but, we used to have herds of buffalo as far as the eye can see, and flocks of passenger pigeons so thick they could block out the sky, too. Sustainable harvesting can be done, but not if everyone harvests sustainably from the same patches at the same time.

    Gnudi dumplings made with foraged herbs recipe
    You can brown the gnudi gently in a pan, kind of like cheesy meatballs.

    Stepping off the soapbox, if you don't know gnudi, they're in the pasta family, and the name is a cognate, translating directly to naked, as in naked ravioli filling held together with a touch of egg and flour, sans the pasta that would typically surround them. Gnudi have a special place in my heart: they were always there for me, ready to take off some of the burden of prepping rapidly changing menus when I didn't have time to make fresh pasta, or something more intensive. They're a crowd pleaser too: simple, quick, and, delicious. I mean c'mon, they're basically just balls of ravioli filling!

    Originally I made these only ramp leaves, but everyones favorite wild garlic is just one example of some you might make, and other herbs and things that can be pureed are great candidates for exploring your local herbs and other plants. Sure you could use something like spinach, but these are a perfect candidate for using wild herbs. Here's a few ideas:

    Wild herbs and greens for your gnudi

    • Wild chervil (Cryptotaenia canadensis)
    • Monarda fistulosa (wild bee balm) in small quantities mixed with another herb
    • dark green nettles, or softer greens like dock, violets or mallow that lend themselves to pureeing
    • Blanched ramp leaves, with their garlicky kiss, are particularly toe-curling though
    • Simple garden herbs, blanched and pureed, like basil, lovage, parsley, carrot or parsnip tops
    • A mix of garden herbs, like small amounts of fresh thyme, savory, lovage, chives, tarragon mixed with larger amounts of parsley--make your own blend
    Cyptotaenia canadensis, honewort, wild japanese parsley or wild chervil
    Sustainably harvesting ramp leaves

    The dumplings themselves are great just baked with a little butter, sage and cheese in the oven, or served with a simple tomato sauce, or, if you like, use both, ladling the tomato sauce in a bowl, and drizzling hot sizzling sage butter and cheese over the top--a preparation I would call "gnudi di magro" (without meat) that I used to make at the now defunct Pazzaluna Urban Italian in St. Paul. Whatever you do, keep the dance partners simple to make sure you can taste the main attraction, whatever flavor you decide that will be.

    Gnudi dumplings made with foraged herbs recipe

    Gnudi dumplings made with foraged herbs recipe
    Print Recipe Pin Recipe
    5 from 3 votes

    Ramp Leaf Gnudi Dumplings

    Simple dumplings made from ramp leaves. can use other wild greens than ramps here, but make sure they’re cooked to a point where they’re soft before chopping and adding them to the dough. You can easily double this. Makes about 20 dumplings or 4 small servings.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Course: Appetizer, Main Course
    Cuisine: Italian
    Keyword: Ramp Leaf Recipes
    Servings: 4
    Author: Alan Bergo

    Ingredients

    • 6 oz mild wild herbs ramp leaves, wild chervil, a blend of parsley and other herbs, etc
    • 8 oz ricotta
    • 4 large egg yolks
    • ½ cup flour or equivalent
    • ½ teaspoon kosher salt
    • ¼ cup grated parmesan
    • ¼ teaspoon ground black pepper

    Sage sauce, for serving, optional

    • 4 tablespoons unsalted butter
    • 2 teaspoons sliced fresh sage
    • ¼ cup dry white wine
    • Pinch of salt and pepper
    • 2 tablespoons grated parmesan

    Instructions

    • If possible, drain the ricotta for a few hours or overnight. Blanch the ramp leaves in boiling salted water, then chill in cold water, drain, and drain again, pressing down on them with a towel to remove as much moisture as possible.
    • Chop the greens fine, then puree in a food processor with the egg, salt, parmesan and the ricotta (pureeing them raw without blanching will help keep their flavor strong).
    • Blend the mixture until it makes a smooth-ish puree, then transfer to a bowl and stir in the flour. Allow the mixture to rest for a few minutes while you bring a wide pot of salted water to a simmer, as for pasta.
    • Taste a bit of the mixture, and adjust the seasoning as needed. Form tablespoons of the ricotta mixture into balls, then roll in flour, place on a floured cookie sheet, and repeat.
    • Drop the dumplings into the simmering water, making sure not to overcrowd the bottom of the pan. Cook the dumplings for a few minutes until the float, then cook a few minutes more to help them hold their form.
    • Meanwhile, melt the butter and sage together until the butter browns. Deglaze the pan with the wine, season to taste with salt and pepper, then add the gnudi to the pan and toss to coat, then serve drizzled with their sauce and parmesan. Spoon the dumplings over a simple tomato sauce, strained of any seeds slightly reduced, with a knob of butter whisked in at the end.

     

    « Garlic Mustard Ricotta
    Ramp Leaf-Goat Cheese Dumplings »

    Reader Interactions

    Comments

    1. Andrew

      May 07, 2024 at 10:26 pm

      5 stars
      Alan, this has become one of my favourite ways to use ramps, year after year.

      I'm wondering if you've ever tried using this as an actual filling for stuffed pasta. I had thought to try stuffing ravioli with the ramp and ricotta mixture from this recipe, and then using it to replace the spaghetti in your ramp and morel pasta recipe (another favourite).

      Any suggestions? Would the gnudi mixture work as ravioli filling as is?

      Reply
      • Alan Bergo

        May 09, 2024 at 1:14 pm

        Hey thanks Andrew. This is an oldie, but a goody. The gnudi as is has much more egg than a typical filling, so I'd probably remove some of the egg in the recipe.

        Reply
    2. EC

      April 20, 2024 at 10:33 am

      5 stars
      An email from the Forager Chef is always such a welcome sight! Ramps! YUM! However, agree, sustainably foraged!

      Reply
      • Alan Bergo

        April 22, 2024 at 10:02 am

        Thanks for commenting. Make sure to watch Sam Thayer's ramp documentary if you haven't.

        Reply
    3. Sandra McHarg

      October 15, 2021 at 3:03 am

      Hi Alan... not sure how to break this to you. but as far as I can tell, ramps don't grow here in Australia. I've never seen them here, I can't find any online evidence of them growing here, and I've never heard of anyone growing them. We do have a different introduced weed known as Onion Weed- Allium triquetrum. I've known of other people eating this, and am going to gently experiment with it myself... possibly it would work in this recipe,
      We do have nettles, dock, violets and mallow here, but as far as I can tell, not Wild Chervil, and Bergamot only as a garden plant.
      Our country's biosecurity measures are pretty strict- and they need to be. A lot of wild plants from around the world have already taken off in Australia, and in some cases gone out of control. Some of these were intentionally introduced as garden or agricultural species, some came in accidentally via seeds in soil or other biological material. Sometimes this is no big deal, but some of these plants have displaced native species that literally grow no-where else in the world. I'd hate to see our native Everlasting Daisies or Chocolate Lilies outcompeted by an escapee weed, so I'm perfectly happy to have our quarantine system keeping out any more invasive newcomers. Even if they may possibly be tasty ones.

      Reply
    4. Nancy Brennan

      May 20, 2020 at 11:49 am

      Thanks. I might try A. ludoviciana as an experiment. Truly appreciate your recipes!

      Reply
    5. Nancy Brennan

      May 20, 2020 at 9:26 am

      Thank you for sharing this recipe, Alan. Is the sage regular culinary sage?

      Reply
      • Alan Bergo

        May 20, 2020 at 9:52 am

        Hey Nancy, yes. The only wild sage I know is Artemisia ludoviciana, and it’s not as strong as typical garden sage. I haven’t cooked with it much.

        Reply
    6. Elizabeth Blair

      May 20, 2020 at 7:37 am

      Thank you Alan for the caution about not taking the ramp bulbs. People are not listening on the mushroom site and showing photos of truck loads of ramps with bulbs. Some of us have tried to caution them but they see the spots as endless and refer to practice harvesting them sustainably.. Even woods full of ramps can be decimated over a few years time. I have seen it happen. I appreciate that you included that.

      Reply
    5 from 3 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    An image showing many different brands and media companies forager chef alan bergo has worked with.

    Footer

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Forager | Chef LLC® Accessibility Statement

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.