We're still making our way through a deep pile of ripe tomatoes and today in Gnocchi Class we made a simple sauce to toss with the potato dumplings. It was a hit. The sauce is too simple to even be a recipe. Brown an onion and a couple garlic cloves in olive oil, then add 5 large ripe chopped tomatoes and cook down until it's a sauce. Season it and toss with the gnocchi.
1 lb waxy potatoes such as Yukon Gold
½ cup all-purpose flour plus additional for dusting
2 large egg yolks
1/3 cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
Cover potatoes with salted cold water by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes. Drain in a colander and, when cool enough to handle, peel.
Force warm potatoes through ricer into a large bowl. Add flour, yolks, cheese and 11/4 teaspoons salt and stir with a wooden spoon until mixture begins to come together. Gently form dough into a ball and cut in half.
Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour). Cut each half evenly into 10 pieces. Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping the remaining pieces covered with a kitchen towel. Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.
If desired, press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting gnocchi fall from fork into a well-floured shallow baking pan. Make more gnocchi in the same manner.
Heat the butter in a large heavy skillet over medium high heat and cook, stirring until fragrant and caramel colored. Stir in the ramps and cook stirring 1 minute, then transfer the ramp butter to a large bowl. Stir in the lemon juice and season with salt and pepper to taste.
Just before cooking, gently shake gnocchi in 4 batches in a large medium-mesh sieve to knock off excess flour. Cook gnocchi in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, then cook 1 minute longer. Transfer with a slotted spoon to the bowl with the sauce as they are cooked. Season and serve.