From Chef Marco Moreira and Chef de Cuisine Jason Hall
Recipe Serves: 4 to 6
A Note from Chef Hall:
I love these gnudi all year round. Of course once the spring arrives and ramps appear I am eager to incorporate them on our menus. This dish is a great way to show off the delicate spring flavor of the ramps while experiencing the soft texture and richness of the gnudi. Do not be intimidated by the recipe; they are lots of fun to make. Enjoy!
- 12 ramps
- 1 tablespoon olive oil
- 1 pound goat cheese
- 1 egg
- 3/4 cup flour plus more for a dredge
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1 stick butter
- Clean the ramps and remove the roots. Finely dice the bulbs and julienne the leaves.
- Over medium heat, sauté the diced bulbs in olive oil until soft, about three minutes. Add the julienned leaves and sauté another minute or so until soft but still green. Set aside.
- In a large bowl, mix together the goat cheese, egg, 3/4 cup of flour, Parmesan, salt, pepper, nutmeg and half the sautéed ramps (about 1/4 cup).
- Bring a pot of salted water or stock to a boil and reduce heat to a simmer.
- Meanwhile, form gnudi by taking a tablespoon of the cheese mixture in floured hands, rolling it into a ball, flattening it, and then dredging it in flour to coat.
- Gently place gnudi four at a time in simmering water. When they float to the top after about three minutes, gently remove with a slotted spoon and place on a plate. They will be very delicate, so handle with care and keep cooked gnudi separate. Repeat until all are cooked.
- Melt butter in saucepan on medium heat until nutty brown.
- Place gnudi on a plate, drizzle with brown butter and garnish with remaining sautéed ramps.