The beauty of this dough is its versatility; you can shape it into small balls and cook like gnocchi, or roll it out into pasta sheets and make ravioli, cannelloni, or strands of pasta. If you don’t have ramp greens substitute more baby spinach. I like to serve the pasta alongside roasted chickens and stews as much as eaten by itself simply tossed in butter, salt, and grated parmesan.

Today I want to teach you how to make Richard Olney's delicious Chickpea and Spinach gratin from his classic cookbook ' Simple French Food'. It is a classic Provencal vegetarian preparation that is easy to make and will impress your friends.