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.
6ozmild wild herbs ramp leaves, wild chervil, a blend of parsley and other herbs, etc
8ozricotta
1large egg
¼cupflour or equivalent
½teaspoonkosher salt
¼cupgrated parmesan
¼teaspoonground black pepper
Sage sauce, for serving, optional
4tablespoonsunsalted butter
2teaspoonssliced fresh sage
¼cupdry white wine
Pinchof salt and pepper
2tablespoonsgrated 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.