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…With A Nice Chianti

Gnocchi with fava greens and ramps

Fava greens are the leaves from the fava bean plant. Their season lasts from early March to late May. It has a delicate, buttery flavor that reminds me of spinach or lamb’s quarters. Use as you would spinach or Swiss chard.

unsalted butter
2 T. extra-virgin olive oil
1 shallot, minced
1 bunch ramps, trimmed and sliced (separate leaves and stalks)
1 cup fava greens (packed)
kosher salt, to taste
freshly milled black pepper, to taste
cooked gnocchi
freshly grated Parmesan cheese
fresh thyme, choppped
fresh chives, chopped

Melt butter in a large skillet over medium heat. Add olive oil and shallots. Saute shallots until they turn translucent, about 1-2 minutes. Add ramp stalks and a pinch of salt. Cook until ramp stalks are partially caramelized, about 2-3 minutes. Fold in ramp leaves and fava greens. Cook until the greens are barely wilted, about 30 seconds to 1 minute. Check seasoning and remove from heat.

Add gnocchi to pan along with a little more unsalted butter. Toss to coat. Sprinkle a little chopped fresh herbs and grated cheese, and serve immediately.

5 replies »

  1. I have seen your blog and wonderful work in the past. And than when Father Tony had your web link , I was like kool. I’m so impressed with your commitment to local and seasonal goods. The receipe and photgraphy are great. Thanks so much for sharing .


  2. Thanks for the kind words, Lucy/Don.

    A special note to Don — I’m not 100% local. For instance I use olive oil with abandon; I don’t think there is a local producer anywhere within 100 miles of New York. That said, I do try to adhere to a local/seasonal outlook within reason without going overboard.

    Incidentally hydroponically-grown tomatoes were on offer at USGM this past winter for about $5-6 per pound. So there’s an economic factor and an aesthetic factor as well. Aside from my unwillingness to spend that much for out-of-season produce (even if they’re grown in as environmentally conscious a manner as possible), I think if you limit what you eat according to the season, you’re able to more fully appreciate an ingredient when it finally comes into its own.


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