Meet Ramp Ricotta Gnudi: the fluffy, cheesy cousin of gnocchi that’s having its moment in the springtime spotlight! These soft, pillow-like dumplings are made with creamy ricotta and just a hint of nutmeg, then nestled in a buttery ramp sauce that will have you licking your plate.
If you’ve never cooked with ramps before, this is your excuse to start. Ramps bring a garlicky zing that cuts through the richness of the gnudi, making this dish feel light and fresh—even though it’s comfort food at heart. Ready to dive in? Let’s get cheesy.
Ramp Ricotta Gnudi FAQ
What are ramps, and why do chefs love them?
Ramps are wild onions with a garlicky kick and a fancy reputation. They pop up in early spring, then vanish like culinary ninjas. Chefs love their bold flavor and short season—makes them the rockstars of spring produce.
How do I clean ramps before cooking?
Give them a spa day. Rinse off the dirt, trim the roots, and peel off the slimy outer layer if needed. Be gentle—they’re not potatoes. A little TLC goes a long way with these leafy beauties.
Can I eat the whole ramp, or just the leaves?
Yes, you can eat the whole thing! Leaves, stems, and bulbs are all edible. The bulbs pack the most flavor, but the leaves are great in pesto, sautés, or showing off your foraging skills at brunch.
How do I cook with ramps?
Sauté, grill, roast, or blend into sauces—ramps play nice with many dishes. Try them on pizza, in eggs, or mixed into butter. Basically, if it tastes good with garlic or onions, ramps will fit right in.
Can I store ramps for later use?
Fresh ramps don’t stick around long, but you can freeze or pickle them. Just don’t forget them in the freezer—ramp season waits for no one. For best flavor, eat them fresh and often!
Origins
Gnudi (pronounced “nu-dee,” yep, like “naked” in Italian) originated in Tuscany. The idea? These dumplings are like ravioli filling without the pasta “clothes.” Traditionally made with ricotta and just enough flour to hold together, they’re pure cheese bliss.
Ramps, on the other hand, are wild spring onions native to North America. Foraging foodies adore them, and chefs wait all year to add them to menus. Combining the Italian roots of gnudi with these North American greens creates a truly global mash-up that screams “seasonal sophistication.”
Why you will love Ramp Ricotta Gnudi?
Cheesy, fluffy, garlicky, and seasonal—what’s not to love about Ramp Ricotta Gnudi? It’s a showstopper for dinner parties but cozy enough for a Tuesday night.
- Unbelievably Light and Fluffy – Thanks to ricotta and minimal flour, each gnudi is tender and cloud-like. Say goodbye to doughy dumplings.
- Bold Seasonal Flavor – Ramps have a unique onion-garlic punch that balances the richness of the cheese. It’s like spring in a bite.
- Simple Yet Impressive – It sounds fancy (and it is), but the recipe is easy enough for beginners and forgiving enough for busy cooks.
Whether you’re showing off to friends or just treating yourself, this dish hits the sweet spot between rustic comfort and culinary flair.
Serving suggestions
Serve on a bed of sautéed greens – Spinach or Swiss chard make a delicious, earthy base for the gnudi, complementing the ramp sauce while adding some extra nutrients. A splash of lemon juice ties it all together.
Top with crispy breadcrumbs – Toast some breadcrumbs in olive oil with a pinch of chili flakes. Sprinkle over the finished gnudi for a perfect crunchy contrast to the creamy dumplings.
Add a soft-poached egg – Nestle a poached egg on top and let that golden yolk flow over the gnudi. It turns a great dish into a luxurious, saucy experience you’ll dream about later.
Perfect Pairings
Shaved Fennel and Citrus Salad – The brightness of citrus slices and crunch of fennel offer a refreshing, palate-cleansing counterpoint to the rich gnudi. A touch of honey vinaigrette keeps it lively and vibrant.
Grilled Asparagus with Lemon Zest – Charred asparagus spears, lightly seasoned and dressed with lemon zest and olive oil, bring a crisp texture and a hint of bitterness that pairs beautifully with creamy gnudi.
Crusty Artisan Bread with Herb Butter – A hearty bread basket never disappoints. Smear on whipped herb butter or dip into any leftover ramp sauce for a meal that feels utterly complete.
Variants
Vegan Ramp Gnudi – Swap out ricotta for almond or tofu-based vegan ricotta, use vegan parmesan, and replace the chicken stock with vegetable broth. The texture is slightly different, but the flavors remain stunning.
Lemon and Herb Gnudi – Add lemon zest and finely chopped fresh herbs (like parsley or chives) to the ricotta mixture. It amps up the freshness and makes the dish pop even more without needing ramps.
Butternut Sage Gnudi – Use puréed roasted butternut squash instead of ramps and toss the gnudi in a brown butter and sage sauce. It’s a cozy fall twist on this springtime classic.
What do you need to make Ramp Ricotta Gnudi?
Ricotta Cheese
Full-fat ricotta is the heart and soul of gnudi. It gives the dumplings their luscious, creamy texture. Make sure it’s well-drained—too much moisture, and the gnudi can fall apart or become soggy during cooking.
Ramps
These wild spring greens have a short season and tons of personality. The bulbs offer a mild garlicky bite, while the greens are earthy and slightly sweet. Use both for layered flavor.
Parmesan Cheese
Aged parmesan adds depth, saltiness, and a bit of umami that enhances the delicate ricotta. Finely grated is best to ensure it blends smoothly into the dough.
Semolina Flour
This coarse wheat flour doesn’t go into the dough—it’s used for dusting and curing the gnudi so they form a skin and hold their shape. It’s essential for texture and structure.
Olive Oil
Regular olive oil works for cooking ramps, while a high-quality finishing oil adds richness and aroma at the end. Don’t skip this final drizzle—it ties everything together.
Ramp Ricotta Gnudi step by step
1. In a large bowl, mix ricotta, nutmeg, salt, and parmesan until smooth. If the mixture seems wet, place it in a sieve lined with cheesecloth and let it drain for 30 minutes. This helps prevent soggy dumplings later.
2. Using a spoon, scoop walnut-sized pieces of the dough and gently roll into balls. Place them on a tray covered in a thick layer of semolina flour, making sure each is well-coated. Let them rest in the fridge for at least 6 hours (or overnight). This forms a delicate skin so they don’t fall apart when cooked.
3. Heat regular olive oil in a pan. Cook ramp bulbs first until tender, then add the greens. Sauté until wilted. Add chicken stock and lemon juice, and simmer for 5 minutes. Finish with high-quality olive oil and a dash of black pepper.
4. Boil salted water. Carefully drop in the gnudi. When they float (after 2–3 minutes), they’re done. Gently remove with a slotted spoon and add them to the ramp sauce.
5. Toss cooked gnudi in the pan with the sauce over low heat to coat. Serve warm with a generous drizzle of olive oil and extra parmesan if desired.
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Ramp Ricotta Gnudi
Ingredients
- 1 lb full-fat ricotta cheese
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 oz finely grated parmesan cheese
- 1.5 lb semolina flour
- 1 lb ramps greens and bulbs separated
- 2 tbsp regular olive oil
- 1/2 cup chicken stock
- 2 tsp lemon juice
- 2 tbsp high-quality olive oil
- Black pepper to taste
Instructions
- In a large bowl, mix ricotta, nutmeg, salt, and parmesan until smooth. If the mixture seems wet, place it in a sieve lined with cheesecloth and let it drain for 30 minutes. This helps prevent soggy dumplings later.
- Using a spoon, scoop walnut-sized pieces of the dough and gently roll into balls. Place them on a tray covered in a thick layer of semolina flour, making sure each is well-coated. Let them rest in the fridge for at least 6 hours (or overnight). This forms a delicate skin so they don’t fall apart when cooked.
- Heat regular olive oil in a pan. Cook ramp bulbs first until tender, then add the greens. Sauté until wilted. Add chicken stock and lemon juice, and simmer for 5 minutes. Finish with high-quality olive oil and a dash of black pepper.
- Boil salted water. Carefully drop in the gnudi. When they float (after 2–3 minutes), they’re done. Gently remove with a slotted spoon and add them to the ramp sauce.
- Toss cooked gnudi in the pan with the sauce over low heat to coat. Serve warm with a generous drizzle of olive oil and extra parmesan if desired.
