• 1 Pack Fresh Gnocchi
• 4 cups roughly chopped Ramps
• 1/4 cup toasted Walnuts
• ¼ cup grated Parmesan cheese
• 2 tsp Lemon Juice
• 1/4 tsp crushed Red Pepper
• 3 Tbsp Olive Oil
• 2 Tbsp Warm Water
• Sea Salt and Black Pepper
• A Couple Basil Leaves for Garnish

Bring a medium pot of water to a boil. 

Place ramps, walnuts, Parmesan cheese, lemon juice, and crushed red pepper in a food processor; process until finely chopped. With the processor on, slowly add olive oil. Add warm water; process until blended. Season with salt and pepper to taste.

Add gnocchi to boiling water and cook the gnocchi according to package instructions. Drain completely. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook, turning occasionally, until golden and crisp, about 3 more minutes. Remove from the heat and stir in 1/4 to 1/3 cup of the pesto. You might have leftover pesto. Serve warm and garnish with basil leaves and Parmesan cheese, if desired.