AuthorAdapted by Lisa Fain from a Bon Appetit recipe
1bunchramps (about 12)
3/4cupsall-purpose flour, plus more for a dredge
1/2cupgrated Parmesan cheese
1stick of butter
Clean the ramps and remove the roots.Finely dice the bulbs and julienne the leaves.
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.
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).
Bring a pot of salted water to a boil and then reduce heat to a simmer.
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.
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.
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.
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