She is yet another person who has access to an abundance of rhubarb and various other fresh ingredients (I am soo jealous of the rhubarb). It was very very hard to choose what to make and as much as I wanted to make the Rosewater Kulfi with Cherry Juice Steeped Noodles or the Strawberry Tomato Caprese Fusili, I decided to go with something Heartier and more Savory.
I had originally wanted to do the Marrow Bones she had done since they were a sure fire hit with My carnivore. But alas and alack, there were no morrow bones to be had. So I took another look and decided on the Spring Ramp Gnocchi, even though it wasn't spring and I didn't have any ramps (had to look Ramps up in Wikipedia to even know what they were).
According to Wikipedia ramps taste like a cross between onions and garlic and you can eat the whole thing. So I went with a mix of Onion, Garlic, Thyme and Italian Parsley.
Spring Ramp Gnocchi (my way)
8 oz whole-milk ricotta cheese (that has been drained)
¼ C grated Parmesan cheese
½ cup finely chopped ramps (I substitute 1.5 tbls chopped garlic, 1.5 tbls chopped onion, 2 tbls fresh thyme, 3 tbls fresh Italian Parsley)
¾ cup flour
Work gently until a dough is formed
Let rest, roll into long snakes and then cut into bite-sized pieces. You may roll it against a fork to get the characteristic indentations.
Boil until they come to the surface—watch not to over cook them.
Dress with bacon and sautéed ramp bulbs or if vegetarian with ramp bulbs and pecorino. (I used the bacon but felt that sauteed onions and garlic would be a little much so I went with chopped fresh tomato.)
I discovered gnocchi after I moved to TX in the pasta aisle and was intrigued. I have played with it several times but never actually made my own. So I was very excited to try this recipe. It was so easy and soo good, a little bit of Pasta Heaven. It made two perfect portions. Indra even agreed to eat it and indicated she would be willing to have it again (and it wasn't just the bacon talking).
I need to learn the fork trick though. I also want to find out how to make them ahead and store them. I had a bit of a problem with the dough being very soft and the gnocchi sticking together, I am not sure if this is because I needed more flour or if it was their way of telling me to work faster.