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Ramps and Ricotta Gnocchi » The Tart Tart

5 Responses

  1. cynthia June 7, 2014 at 10:58 am · Reply

    These look so incredibly good, Linda! I love your twist on conventional gnocchi — and a “texture that goes poof” and “a mouthfeel as light as a cloud”? Sign. Me. Up. (Glad to know, by the way, that I could sub in Chinese leeks instead of ramps, because I’ve just accepted that I will never be adventurous enough to go anywhere past Atlantic Fruit & Veggie — or, even worse, the neighborhood Key Foods — for my fresh produce and therefore will never taste a ramp ever.)

  2. Pang June 8, 2014 at 4:26 pm · Reply

    This recipe can not be more appealing & appetizing. I love love everything.
    Rest assured I will be trying my hands on this recipe pretty soon :)

  3. Maria October 24, 2014 at 11:59 pm · Reply

    Hello! Thanks for the recipe, I can’t wait to try this if I can figure out what the Canadian equivalent is for Ramps. I have heard of Chinese Leeks either. Would they go by another name? Thanks!

  4. Helen January 14, 2015 at 3:10 pm · Reply

    Maria, they are also called wild leeks :)

  5. Gabrielle February 28, 2015 at 5:14 pm · Reply

    This looks delicious and the ramps give the pasta a beautiful colour. I often have a hard time finding ramps but I’ll have to head down to the farmer’s market to check. Gorgeous photos too!

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