hugeinjapan: Dinner Tonight: There Are Just So Many Ramps Charred Ramps, Prosciutto, Toasted Brioche Crumbs, Parmesan I’m trying to work my way through the first round of ramps I bought. They’re very young, but no less pungent for their age. In this application, which I loosely cribbed from Serious Eats, they lose a little of the loud smell, turn sweet but still wild-tasting and nearly melt into the dish.  Also, and I can’t believe I’m saying this: the prosciutto is entirely superfluous here. There is zero reason not to make this dish vegetarian. 
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hugeinjapan:

Dinner Tonight: There Are Just So Many Ramps

Charred Ramps, Prosciutto, Toasted Brioche Crumbs, Parmesan

I’m trying to work my way through the first round of ramps I bought. They’re very young, but no less pungent for their age. In this application, which I loosely cribbed from Serious Eats, they lose a little of the loud smell, turn sweet but still wild-tasting and nearly melt into the dish. 

Also, and I can’t believe I’m saying this: the prosciutto is entirely superfluous here. There is zero reason not to make this dish vegetarian. 

Ricotta Gnocchi

everydaynice:

I look forward to the weekends so much because I have time to do all the things I don’t have time to do during the week. Painting my toes, cleaning my apartment (yes this makes the list! Great exercise and your place will smell fresh). And most importantly it gives me time to experiment with recipes that require a bit more kitchen time.

I finally made homemade ricotta gnocchi, and it turned out amazing! It was easy to make, and after all the pieces were cut, it was a mere 5 minutes away from devouring. The gnocchi came out perfectly fluffy and tasted amazing with my homemade tomato sauce!

Ingredients:

  • 1 (16-ounce) container of skim-milk ricotta
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp salt
  • 3/4 cup flour

Directions:

Put ricotta in a strainer, lined with paper towels for 45 minutes. In a large bowl, combine all ingredients and set in fridge for 15 minutes. Check the dough, if it feels too sticky(and sticks to your fingers), incorporate more flour, mix, and set in the fridge for another 15 minutes.

Place a pot of salted water on stove to boil. Flour your surface area. Also get a cookie sheet and place flour down. Take dough out of the bowl and cut off a piece the size of a tennis ball. Roll the dough out until it is 3/4 inch thickness. Take a sharp knife and cut 1 inch pieces, and place onto cookie sheet. Flour the gnocchi so they don’t stick.

Put gnocchi into boiling water and stir gently so it won’t stick. Once gnocchi float to the top, leave for an additional 2 minutes, then remove. Put gnocchi in bowls, top with sauce and eat immediately!