Ricotta Gnocchi with Roasted Corn Brown Butter, Crispy Prosciutto, Parmesan and Fresh Basil

Total Time:
1 hr 10 min
15 min
15 min
40 min

4 servings

  • Gnocchi:
  • 1 cup drained ricotta
  • 1 large egg
  • Grated zest of 1 lemon
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt, plus more for the water
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup all-purpose flour, plus more if necessary and for rolling
  • Corn Sauce:
  • 2 tablespoons canola oil
  • 2 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 Fresno chile, chopped
  • 6 ears corn, kernels removed
  • 2 cups chicken stock or low-sodium broth
  • Kosher salt and freshly ground black pepper
  • Prosciutto :
  • 1 cup canola oil
  • 4 paper-thin slices prosciutto
  • Freshly ground black pepper
  • 1 stick unsalted butter, cut into pieces
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano, for serving
  • Chopped fresh basil, for serving
  • For the gnocchi: Whisk together the ricotta, egg, lemon zest, Parmigiano-Reggiano, salt and pepper in a medium bowl until smooth. Add the flour and mix until a soft, slightly wet dough forms, adding more flour if needed. Remove the dough to a lightly floured surface and gently knead until the dough just comes together. Form into a ball, wrap in plastic wrap and let rest in the refrigerator for at least 15 minutes and up to 1 day.

  • With lightly floured hands, shape the dough on a well-floured surface into two 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Arrange in a single layer on a lightly floured parchment-lined baking sheet.

  • Bring a pot of salted water to a boil. Cook the gnocchi, in batches if needed, until they float, 2 minutes. Drain well.

  • For the corn sauce: Heat the oil in a medium saucepan over medium heat, add the garlic, shallots and chile and cook until soft, about 2 minutes. Add the corn and saute for 5 minutes.

  • Add the chicken stock, bring to a boil and cook until the corn begins to soften, about 10 minutes. Remove the corn to a blender with a slotted spoon and add 1/2 cup of the cooking liquid. Blend on low speed, pulsing a few times, until smooth, adding more liquid if necessary to create a sauce consistency.

  • Strain the sauce through a fine-mesh strainer into a clean small saucepan and bring to a simmer. Cook until warmed through and thickened, about 15 minutes.

  • For the prosciutto: Heat the oil in a small saute pan until it begins to shimmer. Fry the prosciutto one slice at a time until crisp, about 1 minute.

  • Remove the prosciutto to a plate lined with paper towels and season with pepper. Let cool slightly and crumble into pieces.

  • To serve: Melt the butter in a large saute pan over medium heat until it begins to turn a light amber color. Add the drained gnocchi and cook until lightly golden, 1 1/2 to 2 minutes. Season with salt and pepper.

  • Spoon some of the sauce into shallow bowls and top with the gnocchi. Garnish with shaved Parmesan, crumbled prosciutto and basil.

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    Ricotta Gnocchi

    Recipe courtesy of Geoffrey Zakarian