A quick recipe for spring. Potato gnocchi is a lot of work, so I prefer this method: combine ricotta, egg yolk, cheese, flour, and mix gently. Pan fry after boiling, and they become more a treat than a quick dinner. I created this recipe while living in the UK, where wild garlic was ubiquitous in March and April, but grocers and farmer's markets across North America usually carry the similarly-flavoured ramps around the same time of year (April through May). This recipe can be adapted to any green leafy herb (parsley, tarragon, dill). <br />

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