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

• 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
• 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
• 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

1. For the gnocchi: Whisk together the ricotta, egg, lemon zest, Parmigiano-Reggiano, salt and pepper in a medium bowl until smooth.
2. Add the flour and mix until a soft, slightly wet dough forms, adding more flour if needed.
3. Remove the dough to a lightly floured surface and gently knead until the dough just comes together.
4. Form into a ball, wrap in plastic wrap and let rest in the refrigerator for at least 15 minutes and up to 1 day.
5. With lightly floured hands, shape the dough on a well-floured surface into two 1-inch-thick ropes.
6. Cut crosswise into 1-inch pieces with a lightly floured knife.
7. Arrange in a single layer on a lightly floured parchment-lined baking sheet.
8. Bring a pot of salted water to a boil.
9. Cook the gnocchi, in batches if needed, until they float, 2 minutes.
10. Drain well.
11. 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.
12. Add the corn and saute for 5 minutes.
13. Add the chicken stock, bring to a boil and cook until the corn begins to soften, about 10 minutes.
14. Remove the corn to a blender with a slotted spoon and add 1/2 cup of the cooking liquid.
15. Blend on low speed, pulsing a few times, until smooth, adding more liquid if necessary to create a sauce consistency.
16. Strain the sauce through a fine-mesh strainer into a clean small saucepan and bring to a simmer.
17. Cook until warmed through and thickened, about 15 minutes.
18. For the prosciutto: Heat the oil in a small saute pan until it begins to shimmer.
19. Fry the prosciutto one slice at a time until crisp, about 1 minute.
20. Remove the prosciutto to a plate lined with paper towels and season with pepper.
21. Let cool slightly and crumble into pieces.
22. To serve: Melt the butter in a large saute pan over medium heat until it begins to turn a light amber color.
23. Add the drained gnocchi and cook until lightly golden, 1 1/2 to 2 minutes.
24. Season with salt and pepper.
25. Spoon some of the sauce into shallow bowls and top with the gnocchi.
26. Garnish with shaved Parmesan, crumbled prosciutto and basil.

ricotta, egg, lemon, kosher salt, freshly ground black pepper, flour, canola oil, garlic, shallots, chile, corn, chicken, kosher salt, canola oil, paper, freshly ground black pepper, unsalted butter, kosher salt, fresh basil

Taken from www.foodnetwork.com/recipes/bobby-flay/ricotta-gnocchi-with-roasted-corn-brown-butter-crispy-prosciutto-parmesan-and-fresh-basil.html (may not work)