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Creamy Ramp Pesto Gnocchetti

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ramp Pesto Gnocchetti


  • 1/2 lb. gnocchetti or other short pasta

  • 2 bunches of ramps, coarsely chopped (bulbs and stems removed)

  • 1/4 cup pine nuts

  • 1 garlic clove, minced

  • 1/3 cup Parmigiano Reggiano, grated

  • 1/3 cup Fiore Sardo (regular Pecorino works as well), grated

  • 1 tsp. salt

  • Juice of 1/2 lemon

  • 1/4 - 1/3 cup extra virgin olive oil

  • Pasta water as needed


  1. Bring a large pot of water to a boil.

  2. Add the pine nuts, garlic and salt to a food processor along with 2 tbsp. olive oil. Blend until a paste-like consistency is formed.

  3. Add the ramp leaves and 2 tbsp. olive oil to the blender. Blend again until the ramps are finely chopped. Add the parmigiano, fiore sardo, juice of 1/2 lemon and 2 tbsp. olive oil. Blend again until smooth. Add more olive oil as needed.

  4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and reserve 1 cup of pasta water.

  5. Add the pasta directly to a large sauté pan along with the ramp pesto and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time.

  6. Plate and top with more Fiore Sardo or Parmigiano.


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