Ricotta Gnocchi with Chanterelles, Sweet Corn, and Sage Brown Butter

Name: Ricotta Gnocchi with Chanterelles, Sweet Corn, and Sage Brown Butter
Ingredients: 1 1/2 cups fresh breadcrumbs; 1/4 cup extra-virgin olive oil; 7 tablespoons unsalted butter; 3/4 pound chanterelles, cleaned; 1 tablespoon thyme leaves; 1 tablespoon sliced sage leaves; 3 cups fresh corn kernels (from about 4 ears); 2/3 cup diced shallots; 1 recipe ricotta gnocchi, blanched (recipe follows); 1/2 cup chopped flat-leaf parsley; Kosher salt and freshly ground black pepper; 2 extra-large eggs; 2 cups all-purpose flour, plus extra for rolling; 1 pound whole milk ricotta, drained if wet; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper

January 24, 2012

Gnocchi is one of those dishes that many home cooks shy away from. Whether they’re made of potatoes or cheese, the process seems mysterious—until, of course, you finally take the plunge and make a batch yourself at home. These ricotta gnocchi are quick and easy and the perfect launch into your gnocchi-making career. Once you get the hang of rolling them off the tines of the fork, there’s nothing to it. And when you’ve become the accomplished gnocchi-maker you never thought you’d be, you’ll find all sorts of ways to serve them. Try them with a fresh tomato sauce, or simply toss them in this sage brown butter.

Recipe notes

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