The Lion’s Tooth Recipe
Wild Dandelion and Fromage Blanc Gnocchi, Fava Beans, Pickled Ramps, Romesco Sauce and Marcona Almonds. Chef’s Notes: In like a lion and out like a lamb. On the heels of such a wet, wild and wooly winter, our April menu is a celebration of all things spring. One of the first signs of our warming weather is the arrival of bright yellow dandelions. Considered pesky by some, we consider them quite tasty, folding their slightly bittersweet character into fromage blanc to make our pillowy gnocchi. Paired with young tender fava beans and earthy wild leeks, and set off with tangy romesco sauce, you may soon grow to love our yellow flower friend, too.
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Ingredients
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Gnocchi
Method
Gnocchi Preparation
- 1
Make the Gnocchi Dough
In a large mixing bowl, combine the finely chopped wild dandelion leaves and fromage blanc. Stir until well combined. In a separate bowl, beat the eggs and add to the dandelion mixture. Mix until smooth.
- 2
Incorporate the Flour
Gradually add the flour and salt to the mixture, stirring until a soft dough forms. If the dough is too sticky, add a little more flour as needed.
- 3
Shape the Gnocchi
On a floured surface, divide the dough into smaller portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces and use a fork to create ridges on each piece.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
