- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Ramp, Lemon + Mascarpone Sauce. Warm the sauce over low heat until melted.
- Drop the gnocchi into boiling salted water. Stir to ensure nothing is settled at the bottom of the pot. Cook until the gnocchi float, then leave in the water for another 30 seconds.
- Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid the pasta sitting in one place and getting stuck to the pan. If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
- Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.
- Parmesan, pecorino or any grated cheese you like
- If you really, really love carrots, toss some roasted or boiled ones in for that Vitamin A boost
- Fresh squeeze of lemon
- Fresh minced herbs
- Cracked black pepper
Pasta: Carrot, Ricotta, Egg, Olive Oil, Salt, 00 Pasta Flour
Sauce: Ramp, Mascarpone, White Wine, Celery, Shallot, Parmesan, Cream, Salt, Lemon, Lemon Vinegar