Silverman's Ricotta Gnocchi with Local Asparagus and Ramps
The Green Market Cookbook by Joel Patraker and Joan Schwartz,
with permission from Viking, a division of Penguin Putnam,
Yield: 4-6 Servings
For the Gnocchi
1 pound fresh ricotta
cup all-purpose flour
teaspoon freshly ground pepper
of freshly grated nutmeg
a large pot of salted water to a boil and reduce and simmer.
Meanwhile, combine the ricotta cheese and eggs in a food processor
or mixer and blend well. Add flour, salt, pepper, and nutmeg
and process until smooth and slightly stiff.
Using 2 teaspoons to forms small ovals, gently drop spoonfuls
of the mixture into the simmering water. Once the gnocchi
rise to the surface, let them cook for 2 to 3 minutes. Cook
in batches of 10 or 12, so they are not crowded in the pot.
Remove the cooked gnocchi with a slotted spoon or skimmer,
refresh in a bowl of cold water, and drain. Can be made up
to 3 hours ahead; cover and refrigerate.
the Asparagus and Ramps
pound pencil-thin asparagus, tough ends snapped off
tablespoons unsalted butter
cup chicken or vegetable stock
2 small shallots, minced
5 ramps (wild leeks), cleaned and finely sliced
2 tablespoons chopped parsley
Freshly ground pepper
a large pot of lightly salted water to a boil and blanch the
asparagus until tender, 3 to 5 minutes. Plunge into ice water
and let chill 2 to 3 minutes. Drain.
In a large sauté pan over medium heat, combine the
butter and chicken stock and bring to a simmer. Add the gnocchi,
asparagus, and shallots and stir gently. Cover and cook gently
until heated through. Add wild leeks to taste (they can be
quite assertive). Add the parsley, salt, and pepper to taste,
and serve immediately.