Now that the kitchen is unpacked (mostly), I was able to cook again. Hooray! We had gone to Wholefoods, where they had a great local-seasonal produce section. We got ramps, spring onions, fresh garbanzo beans, and fiddleheads. Yum. I also found some gluten-free (and vegan!) gnocchi, for $4. I cooked everything together and made the most delicious dinner.
1 package gf gnocchi
1 lb fiddleheads, cleaned of their papery shells
1/3 lb ramps
2 spring onions
a big handful of fresh mushrooms, sliced
1 T olive oil
salt and pepper
Bring a pot of salted water to boil, and cook gnocchi 2-3 minutes. Drain and toss in a little olive oil, then sautee over medium heat until slightly browned on all sides. Meanwhile, steam the fiddleheads for 5-8 minutes, until fork tender. Slice the spring onions thinly, then the ramp bulbs, setting aside the onion tops and the ramp greens. Sautee the onions in a little olive for 5-10 minutes until softened and starting to brown. Add the mushrooms and cook until browned, then add the greens from the ramps and the onion tops. Cook until softened. Toss in the gnocchi, sprinkle with salt and pepper, and enjoy!