The “oniony-garlicky” aroma of wild leeks, or ramps, is “enough to make any cook swoon,” said the staff of TastingTable.com. The scent is a harbinger of spring that chef Shea Gallante, of New York’s Ciano, finds irresistible. In the recipe below, he pairs ramps with speck and gnocchi; the dish has become our favorite spring supper.
Potato gnocchi with ramps
½ lb ramps
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1 stick unsalted butter
1 medium Vidalia onion, chopped
2 garlic cloves, thinly sliced
1 cup chicken or vegetable stock
2 oz speck, diced (about ¼ cup)
1 tbsp fennel pollen or finely ground fennel seeds
3 tsp flat-leaf parsley, chopped
1 package gnocchi
½ cup extra-virgin olive oil
½ cup grated Parmigiano cheese, plus extra for serving
Separate ramp greens from bulbs. Wash and dry well. Cut ramp greens into 1-inch pieces; thinly slice the bulbs.
In large skillet, melt half the butter over low heat. Add onion and sprinkle with salt; sweat over low heat, stirring occasionally, until onions are soft. Add ramp bulbs and garlic and continue to sweat until translucent. Stir in chicken stock and remaining butter. Cook over medium heat until reduced by half. Stir in ramp greens, speck, fennel pollen, and parsley. Set aside and keep warm.
Follow package directions to cook gnocchi in large pot of salted, boiling water. Remove gnocchi and add to reserved sauce. Season with salt, pepper, olive oil, and cheese. Serve immediately. Serves 4–6.
