Handmade Potato Gnocchi with Wild Ramps and Shiitakes
Fresh potato gnocchi paired with earthy shiitake mushrooms and peppery wild ramps creates a vibrant spring dish. The pillowy dumplings are made from scratch using russet potatoes and require careful handling to achieve the perfect tender texture. Ramps, also called wild leeks, provide a garlicky onion flavor that pairs beautifully with the mushrooms and fresh peas. This seasonal recipe showcases foraged ingredients and makes an elegant dinner for spring entertaining when ramps are at their peak.
Ingredients
- 1 pound russet potatoes
- 1 large egg yolk
- 1 teaspoon nutmeg, freshly grated
- kosher salt, to taste
- ½ cup all-purpose flour00 flour1:1authenticgluten-free
silkier texture
- 4 tablespoons butter, divided
- 4 ounces shiitake mushrooms, diced
- ¼ cup fresh peasfrozen peas1:1convenience
slightly less sweet
- 4 stalks wild onions such as ramps, sliced diagonallyscallions1:1vegetarianspring
milder onion flavor
- ½ teaspoon chile flakes
- ½ cup reserved pasta water
- 1 tablespoon Parmesan cheese, grated
- 1 tarragon sprig, picked
- zest of 1 lemon
Instructions
- 1
Preheat oven to 425 degrees and bake potatoes for 1 hour until very tender
- 2
Cut hot potatoes in half lengthwise, scoop out flesh discarding skin, and press through ricer or food mill
- 3
Spread riced potato on sheet tray while hot and let cool to room temperature
- 4
Transfer cooled potato to large mixing bowl and mix in egg yolk, nutmeg and pinch of salt
- 5
Gently mix in flour until dough comes together without overmixing
- 6
Test piece in boiling water for 2 minutes, check for taste and structure, add more flour if gnocchi falls apart
- 7
Divide dough into 4 pieces and roll into half-inch diameter logs
- 8
Cut logs into 1-inch pieces and place on floured parchment-lined sheet pan
- 9
Heat 2 tablespoons butter in large saute pan over medium heat until bubbling
- 10
Add mushrooms, peas, ramps and chile flakes, saute 2 to 3 minutes until tender
- 11
Add pasta water to pan and turn off heat
- 12
Boil gnocchi in large pot of water, cook 2 more minutes after they float
- 13
Remove cooked gnocchi and add to vegetable pan
- 14
Bring to simmer over medium heat, add remaining butter and Parmesan, cook until glazed
- 15
Plate and top with tarragon and lemon zest
Tips
Test a small piece of gnocchi dough in boiling water before shaping the entire batch to ensure proper texture and flour ratio.
Keep finished gnocchi on a floured surface to prevent sticking and refrigerate until ready to cook.
Reserve pasta water before draining gnocchi as the starchy liquid helps create a silky sauce when combined with butter and cheese.
Good to Know
Uncooked gnocchi can be refrigerated for up to 2 days on floured sheet pan or frozen for up to 1 month.
Gnocchi can be made through shaping step up to 2 days ahead and refrigerated until ready to cook.
Serve immediately while hot as gnocchi becomes gummy when reheated.
Common Mistakes
Avoid overmixing gnocchi dough to prevent tough, dense texture.
Do not skip the flour test step or gnocchi may fall apart during cooking.
Keep cooked gnocchi moving in the pan to prevent sticking and breaking.
Substitutions
Gluten-Free Swaps
silkier texture
General Alternatives
FAQ
Can I make gnocchi without a ricer or food mill?
You can mash potatoes with a fork or potato masher, but the texture will be less smooth and may result in slightly denser gnocchi.
What if I cannot find ramps for this recipe?
Substitute with scallions or leeks using the white and light green parts only, or use a combination of garlic and chives for similar flavor.
How long will leftover cooked gnocchi keep?
Cooked gnocchi is best eaten immediately but can be refrigerated for 1 day and gently reheated in butter or sauce.