Ramp Pasta made like Pate Nicoise
One of my favorite springtime dishes is a classic daube of lamb, a Provencal lamb stew made from onctuous lamb cheeks slowly simmered in rose with lavender honey till impossibly tender. Traditionally daubes are served with something starchy, like pasta or gnocchi, to help stretch the meat out and serve as a vehicle to soak up the wonderful juices.
In Nice, they often make a green gnocchi (Pate Nicoise) that simmers in the broth for the last 30 minutes. This year I tried something new, I made a classic Pate Nicoise, using wild ramps in place of the more traditional Swiss chard, and the results were stunning.