Recipes

Gnocchi with Peas, Ramps & Mushrooms

It's easier than you think to make this puffy pasta at home
38 Ratings
88% would make again
Potato Gnocchi with Ramps Recipe
Photo: Brendan McHale/Tasting Table

Join us in person at our chef-hosted Spring Cooking School, where you'll learn how to make this dish—plus three other seasonal, dinner party-ready recipes.

Gnocchi doesn't have to be laden with sage and brown butter to have a good time, and this recipe, with its trifecta of springy ingredients, is here to prove it. If you can't find ramps at the market just yet, scallions work just fine. But freshly grated nutmeg makes all the difference here to complement the peas, mushrooms and fragrant tarragon. So bust out your Microplane and get to work.

Gnocchi with Peas, Ramps & Mushrooms

Recipe from the Tasting Table Test Kitchen

Yield: 2 servings

Prep Time: 30 minutes

Cook Time: 1 hour and 15 minutes

Total Time: 1 hour and 45 minutes

Ingredients

1 pound russet potatoes

1 large egg yolk

1 teaspoon nutmeg, freshly grated

Kosher salt, to taste

½ cup all-purpose flour

4 tablespoons butter, divided

4 ounces shiitake mushrooms, diced

¼ cup fresh peas

4 stalks wild onions, such as ramps, sliced diagonally

½ teaspoon chile flakes

½ cup reserved pasta water

1 tablespoon Parmesan cheese, grated

1 tarragon sprig, picked

Zest of 1 lemon

Directions

1. Preheat the oven to 425°. Bake the potatoes for 1 hour, or until very tender. As soon as the potatoes come out of the oven, cut them in half lengthwise and scoop out the potato, discarding the skin or saving it for another use. Press the potatoes through a ricer or food mill, and spread out on a sheet tray while still hot. Let the riced potato cool to room temperature.

2. Once the potato mix is cool, transfer it to a large mixing bowl. Mix in the egg yolk, grated nutmeg and a pinch of salt. Gently mix in the flour until the dough comes together, being careful not to overmix. Test a piece in boiling water; boil for roughly 2 minutes. It should float for roughly 2 minutes. Then check the gnocchi for taste and structure; if the gnocchi falls apart during the boiling, it needs more flour.

3. Divide the dough into 4 pieces and roll into ½-inch-diameter logs. Cut into pieces roughly 1 inch long. Place the gnocchi pieces on a sheet pan lined with parchment paper and flour. Store in the refrigerator until ready to cook.

4. In a large sauté pan over medium heat, add 2 tablespoons of butter. Once the butter is bubbling, add the mushrooms, peas, spring onions and chile flakes. Sauté lightly for roughly 2 to 3 minutes until tender. Add the pasta water to the pan and turn off.

5. In a large pot of boiling water, add the gnocchi; once they float, continue to cook 2 more minutes. Once they are cooked, remove and add to the pan of vegetables. Bring to a simmer over medium heat and add the remaining 2 tablespoons of butter and Parmesan cheese. Cook until glazed. Plate and top with tarragon and lemon zest, then serve.

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