This week’s Dandelion and Mustard Green Gnocchi recipe features a sauce made with wild Texas onions. My brother Bob and his wife Monika have have a small ranch, which they call Lucky Boy, in the Hill Country a couple of hours from San Antonio.* In one of those weird six-degrees of separation confluences friends of ours were visiting family in Texas, who were in turn friends with my brother and his wife. Everyone ended up at Lucky Boy for the weekend. Our friends flew back to Boston with a Texas goodie bag filled with long slender wild onions picked from the banks of the Llano River. We used the bulb and the pointed flower head (what locals call “the garlic”), and a few inches of tender green stem attached to each. Most of the stem is too woody for cooking, like the tough parts of lemongrass. If you look closely at the plate of gnocchi photographed straight down there’s a closed flower head sitting atop the dumpling in the seven o’clock position.