Ramp Gnocchi Parisienne. Makes enough to serve 4-6.
Course: Appetizer, Side Dish
Keyword: Ramp Leaves
12oz1.5 sticks unsalted butter
1/3cupblanched and minced ramp leaves
1 Tablespoon whole grain mustard
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.