"new memories are created through new experiences" Ferran Adria
Ramp Top Gnocchi
We made the gnocchi dough and added a ramp top puree to bring it together. They didn't take on as much of the bright green color as we would of liked but they did have an earthy, garlic\leek flavor in the background. First we wash, oil, season and fork the potatoes. Bake until done,rice the potatoes through a ricer, not a food mill, an old school potato ricer. Then add egg yolk, flour, salt, and the ramp top puree. Mix very lightly, almost like making biscuit dough so they do not become gummy or chewy. Then roll them out into strands about as thick as your pinkie finger. We cut them into a different shape though. As you cut(about 1 cm in length), roll the dough forward and back to make little pyramid shapes. Then we blanch, shock, and toss with evo, season again then store until we pick them up in brown butter. Tonight's "chef pasta" also had creamy nettles, sous vide ramp bottoms, spring onion confit, and some more ramp tops sauteed with everything, then topped it off with butter poached crab tails.