Sweet Corn & Basil Ricotta Gnocchi

By Tasty · 60 min

Ingredients

Instructions

1. In a large bowl, whisk the egg, ricotta and salt. Add flour ½ cup at a time, starting with 2 cups, mixing with a fork then hands until a dough forms.
2. Knead on a floured surface until smooth, adding flour as needed. Shape into a loose ball and refrigerate uncovered for 30 minutes.
3. Divide the dough into 8 pieces. Roll each into a rope about ½ inch thick, adding a teaspoon of flour at a time if sticky.
4. Cut each rope into pieces about ¾ inch long.
5. Press each piece with your thumb and roll it down the tines of a fork to make a ridged side and a dimpled side. Set aside.
6. Melt the butter in a large skillet over medium heat. Cook the shallot about 2 minutes until softened, then add the garlic and cook 30 seconds until fragrant.
7. Set aside ½ cup of corn. Stir the remaining 2½ cups of corn into the skillet and cook 5 minutes until heated through.
8. Stir in ½ cup of broth and all the cream. Cook 3 minutes, then reduce to low and simmer 5 minutes. Remove from heat and cool slightly.
9. Meanwhile, bring a large pot of salted water to a boil.
10. Blend the corn mixture with the remaining ½ cup broth and the basil until smooth, adding more broth 1 tablespoon at a time if needed for consistency.
11. Return the sauce to the skillet over low heat. Season with salt and pepper, stir in the olive oil and the reserved ½ cup corn, and keep warm.
12. Cook the gnocchi in the boiling water 3-4 minutes, until they float to the surface.
13. Add about ¼ cup pasta water to the sauce and stir. Lift the gnocchi out with a slotted spoon into the skillet and toss to coat.
14. Divide among 4 bowls and top with grated Parmesan and fresh basil, with lemon juice if desired.

Summarized from Tasty's video. Watch it for the details.

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