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Home » Farm to Kitchen

Ramps and Mushroom Sauce with Shaved Parmesan

By Helen Brody (May 12, 2014)

ramps1 pound gnocchi or any small filled pastas
1 teaspoon chopped garlic
3 tablespoons extra virgin olive oil
4 stalks of ramps, chopped coarsely or thinly sliced
8 ounces crimini mushrooms, quartered
pinch red pepper flakes
3 tablespoons chicken broth, approximately, may want to add a bit more
3 tablespoons butter
1/2 teaspoon fresh thyme leaves
salt to taste
3 tablespoons shaved Parmesan cheese

Bring large saucepan of salted water to a boil. Cook gnocchi or pasta according to package directions, drain well. Gently stir in a bit of oil to prevent sticking and set aside. In a medium skillet, sauté garlic in olive oil and one tablespoon of  the butter briefly. Add the ramps, mushrooms, and pepper flakes and sauté until mushrooms are tender. Add chicken broth until it bubbles, stir in remaining butter and thyme leaves. Serve over gnocchi or filled pasta. Top with shaved Parmesan.
Servings: 4

Variation:

Add a little heavy cream
If ramps are unavailable, use scallions

Source: Associated Press

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