Gnocchi Roasted in Ramson Butter with Ramson Tzatziki


It’s not like I didn’t warn you… Here is another recipe from the world of ramson! Sorry for the lack of variation in ingredients, but once you buy it, you need to use it pretty quickly. Otherwise it will wilt, and I am not a fan of food waste… The recipes are quite different in taste though, so I hope the repetition is forgiven 🙂

This Mediterranean dish came to my mind just out of the blue, but I liked it pretty much, even though I didn’t have a recipe! It was an experiment, and you could argue, that Italian cuisine (gnocchi) and Greek cuisine don’t really work together, but I think this case is an exception. But since every element in itself was very tasty, feel free to combine them with whatever you like! To my surprise, the ramson changed its taste a lot in the frying pan, so if you want to keep the classic garlicky taste, add the ramson only at the end.

Ingredients (serves 2):

For the Gnocchi: For the Tsatsiki:
200 g Gnocchi 100 g yoghurt
40 g ramson 1 zucchini
50 g butter 40 g ramson
100 g cocktail tomatoes 1 tbsp olive oil
1 handful walnuts salt, pepper

Grate the zucchini and season with salt. Wash and chop the ramson finely for both tsatsiki and gnocchi. Add half of the ramson to the zucchini, put the other half aside. Pour off the zucchini juice that has gathered in the meantime. Add yoghurt and olive oil and season the tsatsiki with salt and pepper. Melt the butter, together with a bit of olive oil in a pan. Add the gnocchi and once they turn color the ramson. At last, add the walnuts and the cocktail tomatoes and fry for some more minutes.

Tip: Serve with freshly grated parmesan for an even more Mediterranean culinary experience 🙂


12 thoughts on “Gnocchi Roasted in Ramson Butter with Ramson Tzatziki

    1. Wow, that’s the spirit! It is quite hard to find in stores here as well, if you ask for it, a lot of the supermarket employees don’t even know what it is! But I understand your desire, I would probably drive the way myself. Good luck with finding it!

      P.S. Yes, this is quite confusing, there are many possible translations to one German name, so I just picked one. Hopefully it is still understandable in all the different parts of the world though 😉

      Liked by 1 person

      1. I like it in sandwiches and in egg and potato dishes. The ones I am not able to eat before they wilt I dehydrate and grind into powder (green and white parts separately). Last year when I cut off the root end I planted them and a few have come up this spring.

        Liked by 1 person

      2. I froze some, because I read online that this way they loose less taste than if you dry them. Do you have any experience with that?

        Btw, I can’t wait to have my own garden to plant herbs and vegetables. Once I’ll move out of the city, ramson will be one of the first things to plant!

        Liked by 1 person

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