1cupflourpreferably 00 (substituted all purpose in a pinch)
For servingoptional
4tablespoonsunsalted butter
2teaspoonssliced fresh sage
¼cupdry white wine
Pinchof salt and pepper
2tablespoonsgrated parmesan
Instructions
Bring a gallon of salted water to a boil, add the ramps, cook for 5 seconds, or until just wilted, then remove, squeeze dry, and chop fine. In the bowl of a highspeed blender, combine the ramp leaves and the egg yolks, then puree until very smooth. Alternately, if a highspeed blender isn’t accessible, the ramp leaves can be processed in a food processor for a more rustic look.
Transfer the ramp leaf puree to a mixing bowl and add the cheese, salt, pepper, egg yolks and flour, then mix until just combined. Allow the mixture to rest for 20 minutes.
To cook the dumplings, bring a pot of lightly salted water to a simmer, then, using a 1 ounce portion scoop or heaping tablespoons, for balls of the dough and drop them into the water. Cook the dumplings for exactly 5 minutes at a brisk simmer, turning occasionally with a spoon to make sure the top and bottom are evenly cooked. When the dumplings are done, remove them to an oiled pan to cool, then serve immediately or transfer to a labeled, dated container and refrigerate for up to 4 days.
Notes
To serve the dumplings per the photograph, put the dumplings in wide, shallow baking dish, then melt the butter in a saute pan and cook until browned and aromatic. Add a teaspoon of sliced fresh sage, then deglaze the pan with ¼ cup of dry white wine. Drizzle the sage butter over the dumplings, sprinkle with parmesan, and bake at 350 for 10-15 minutes or until hot throughout.