gnudi with ramps and brown-butter sauce | Homesick Texan

Gnudi with ramps and brown-butter sauce

Servings 6
Author Adapted by Lisa Fain from a Bon Appetit recipe


  • 1 bunch ramps (about 12)
  • 1 tablespoon olive oil
  • 1 pound ricotta cheese
  • 1 large egg
  • 3/4 cups all-purpose flour, plus more for a dredge
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 1 stick of butter


  1. Clean the ramps and remove the roots.Finely dice the bulbs and julienne the leaves.

  2. On medium heat, sauté the diced bulbs in one tablespoon of olive oil until soft, about 3 minutes. Add the julienned leaves and sauté another minute or so until soft but still green. Set aside.

  3. In a large bowl, mix together the ricotta cheese, egg, 3/4 cup of flour, Parmesan, salt, pepper, nutmeg and half the sautéed ramps (about 1/4 cup).

  4. Bring a pot of salted water to a boil and then reduce heat to a simmer.

  5. Meanwhile, form gnudis by taking a tablespoon of the cheese mixture in floured hands, roll it into a ball, flatten it, and then dredge in flour to coat.

  6. Gently place gnudis 4 at a time in simmering water, and when they float to the top (about 3 minutes), gently remove with a slotted spoon and place on a plate. They will be very delicate, so handle with care and keep cooked gnudis separate. Repeat until all are cooked.

  7. Melt a stick of butter in saucepan on medium until nutty brown. Place gnudis on a plate, drizzle with brown butter and garnish with remaining sautéed ramps. Serve warm.