by annesfood
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annesfood's Notes:
Expand1 pound potato gnocchi Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Boil the gnocchi in plenty of salted water. You'll know it's done when it floats to the surface. Meanwhile, heat the butter and oil in a large frying pan.
Ask a question about this stepWith a slotted spoon, move the gnocchi to the frying pan as it's done. Fry on fairly high heat, and use a spoon to make sure that the gnocchi gets nicely browned on all sides.
Ask a question about this stepWhen the gnocchi looks done, cut the ramps in coarse pieces (with scissors) and add them. Fry for about one minute. Season with a generous pinch of flaky sea salt and serve straight away.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I tried this tonight and used leeks instead of ramps; it was heaven!! Thanks for posting!