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1
Preheat the oven to 375F.
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2
Toss the breadcrumbs with 2 tablespoons olive oil.
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3
Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
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4
If the mushrooms are big, tear them into bite-size pieces.
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5
Heat a large saute pan over high heat for 2 minutes.
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6
Add the remaining 2 tablespoons olive oil, and heat another minute.
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7
Swirl in 1 tablespoon butter, and when it foams, add the mushrooms, half the thyme, 1/2 teaspoon salt, and a healthy pinch of pepper.
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8
Saute the mushrooms about 5 minutes, stirring occasionally, until theyre tender and a little crispy.
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9
Dont be tempted to move them around in the pan too much in the beginning: let them sear a little before stirring.
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10
Transfer the cooked mushrooms to a platter.
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11
Return the pan to the stove, and heat on high for 1 minute.
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12
Add the remaining 6 tablespoons butter to the pan, and cook a minute or two, until the butter starts to brown.
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13
Add the sage, let it sizzle, and then add the corn, shallots, remaining 1/2 tablespoon thyme, 1 1/2 teaspoons salt, and some freshly ground black pepper.
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14
Saute quickly, tossing the corn in the hot butter for about 2 minutes, until the corn is just tender.
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15
Add the gnocchi and toss well to coat with the corn and brown butter.
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16
Season with 1 teaspoon salt, and add the mushrooms.
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17
Toss to combine, and heat the mushrooms through.
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18
Add the parsley.
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19
Arrange the gnocchi on a large platter, and shower the breadcrumbs over the top.
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20
Beat the eggs together in a small bowl.
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21
Place 2 cups flour, 1 3/4 teaspoons salt, 1/4 teaspoon freshly ground black pepper, and the ricotta in a large mixing bowl.
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22
With a dinner knife in each hand, cut the ricotta into the flour.
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23
When he flour and ricotta are combined, make a well in the center and pour in the eggs.
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24
Use a fork and, starting in the middle of the mixture, incorporate the eggs into the flour and ricotta.
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25
Knead the dough with your hands briefly, just to bring it together while being careful not to overwork it.
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26
Shape the dough into a ball, and place it on a lightly floured cutting board.
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27
Cut the ball into four pieces, and cover with a clean kitchen towel.
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28
Bring a large pot of heavily salted water to a boil.
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29
One by one, take each piece of dough out from underneath the towel, cut it in half, and roll it into a 3/4-inch-thick rope on a lightly floured cutting board.
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30
The amount of flour on the board is very important: if you have too much the dough is difficult to roll, and if you dont use enough, the dough will stick to the board.
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31
Cut the ropes into 1-inch-long pieces, and sprinkle a little flour over them.
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32
Using your thumb, roll each piece of dough over the back of the tines of a fork, leaving an indentation from your thumb on one side and the markings from the fork on the other.
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33
Plunge the gnocchi into the boiling water in batches.
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34
Once they rise to the surface, cook them for 1 minute more.
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35
Use a slotted spoon to transfer them to a baking sheet or platter.
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36
Drizzle the cooked gnocchi with the olive oil, and toss to coat them well.
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37
You can make and blanch the gnocchi ahead of time.
