Sheep's-Milk Ricotta Gnocchi with Mushrooms and Corn
- ACTIVE: 1 HR 15 MIN
- TOTAL TIME: 3 HRS 15 MIN
- SERVINGS: 4
- 1 pound sheep's-milk ricotta (see Note)
- 1/2 cup all-purpose flour
- 1/3 cup freshly grated Parmesan cheese
- 2 large egg yolks
- Kosher salt and freshly ground pepper
- 3/4 cup fresh corn kernels (from 2 medium ears)
- 4 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 pound mixed mushrooms, such as chanterelles, oysters and shiitake, shiitake stemmed and mushrooms quartered if large
- 1/2 cup dry white wine
- 1 cup chicken stock or low-sodium broth
- 1 tablespoon cornstarch
- 1 tablespoon chopped tarragon
- Line a large rimmed baking sheet with wax paper. In a large bowl, blend the ricotta with the flour, Parmesan, egg yolks, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Spoon the gnocchi dough into a large, sturdy resealable plastic bag. Cut off a 1/2-inch corner from the bag. Pipe the dough onto the prepared baking sheet in five 1-foot-long strips about 3/4 inch wide. Cover with plastic wrap and freeze until firm, about 3 hours.
- Meanwhile, in a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes. Drain and return the corn to the saucepan. Stir in 2 tablespoons of the butter.
- In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Stir and cook until browned and tender, about 4 minutes longer. Transfer to a plate. Add the wine to the skillet and boil over moderately high heat until reduced by half, about 3 minutes. Add the chicken stock and boil until reduced to 3/4 cup, 4 minutes. Add the corn and set aside.
- Preheat the oven to 275°. Let the gnocchi dough stand at room temperature for 5 minutes. Cut the strips into 1-inch lengths. Sprinkle with the cornstarch and toss gently to coat.
- In a large nonstick skillet, heat 2 tablespoons of the oil. Add half of the gnocchi and cook over high heat until browned on the bottom, about 1 minute. Reduce the heat to moderately high. Using a spatula, turn the gnocchi and brown the other side, 1 to 2 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining 2 tablespoons of oil and the gnocchi.
- Reheat the corn in the skillet. Add the mushrooms, tarragon and the remaining 2 tablespoons of butter and season with salt and pepper. Transfer the gnocchi to plates, spoon the mushroom ragout around them and serve.
A full-bodied, dry but balanced California Chardonnay will frame the sweetness of the corn and tarragon in this dish.