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.
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
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.