Ramps and Ricotta Gnocchi

Name: Ramps and Ricotta Gnocchi
Ingredients: 8 oz. (225 grams) ramps, about 30 to 40 stalks; 1 Tbsp butter; 2 1/2 oz. (75 grams) ricotta, drained of as much liquid as possible; 1 egg yolk; 2 oz. (60 grams) parmesan (can sub half the cheese with pecorino, but not much more than that!); salt and pepper to taste; AP flour for dusting; For the sauce: 1 Tbsp butter per serving; For serving: salt, pepper, and parmesan cheese

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I haven’t eaten enough gnocchi in my life to be on the fence about it, but I am. I don’t think I’ve given it a fair chance though. My mind conjures up images of

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Ingredients

8 oz. (225 grams) ramps, about 30 to 40 stalks
1 Tbsp butter
2 1/2 oz. (75 grams) ricotta, drained of as much liquid as possible
1 egg yolk
2 oz. (60 grams) parmesan (can sub half the cheese with pecorino, but not much more than that!)
salt and pepper to taste
AP flour for dusting
For the sauce: 1 Tbsp butter per serving
For serving: salt, pepper, and parmesan cheese