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