Sheep’s Milk Ricotta Gnocchi with Corn and Tarragon | James Beard Foundation

Name: Sheep’s Milk Ricotta Gnocchi with Corn and Tarragon | James Beard Foundation
Total time: 90 min
Ingredients: 1 cup sheep’s milk ricotta; 1/2 cup plus 3 tablespoons all-purpose flour, plus more for dusting your work surface; 2 tablespoons finely grated Parmigiano-Reggiano; 1 egg yolk; 1/2 teaspoon kosher salt, plus more for salting water; Pinch cayenne; Pinch ground nutmeg; 6 quarts plus 1/2 cup water, divided; Kernels from 2 ears corn; 1/4 cup cream; Pepper to taste; Tarragon leaves for garnish

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Tender gnocchi is topped with a creamy corn sauce in this understatedly elegant dish.

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Ingredients

1 cup sheep’s milk ricotta
1/2 cup plus 3 tablespoons all-purpose flour, plus more for dusting your work surface
2 tablespoons finely grated Parmigiano-Reggiano
1 egg yolk
1/2 teaspoon kosher salt, plus more for salting water
Pinch cayenne
Pinch ground nutmeg
6 quarts plus 1/2 cup water, divided
Kernels from 2 ears corn
1/4 cup cream
Pepper to taste
Tarragon leaves for garnish