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1
Line a large rimmed baking sheet with wax paper.
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2
In a large bowl, blend the ricotta with the flour, Parmesan, egg yolks, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
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3
Spoon the gnocchi dough into a large, sturdy resealable plastic bag.
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4
Cut off a 1/2-inch corner from the bag.
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5
Pipe the dough onto the prepared baking sheet in five 1-foot-long strips about 3/4 inch wide.
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6
Cover with plastic wrap and freeze until firm, about 3 hours.
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7
Meanwhile, in a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes.
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8
Drain and return the corn to the saucepan.
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9
Stir in 2 tablespoons of the butter.
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10
In a very large skillet, heat 2 tablespoons of the olive oil until shimmering.
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11
Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes.
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12
Stir and cook until browned and tender, about 4 minutes longer.
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13
Transfer to a plate.
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14
Add the wine to the skillet and boil over moderately high heat until reduced by half, about 3 minutes.
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15
Add the chicken stock and boil until reduced to 3/4 cup, 4 minutes.
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16
Add the corn and set aside.
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17
Preheat the oven to 275.
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18
Let the gnocchi dough stand at room temperature for 5 minutes.
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19
Cut the strips into 1-inch lengths.
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20
Sprinkle with the cornstarch and toss gently to coat.
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21
In a large nonstick skillet, heat 2 tablespoons of the oil.
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22
Add half of the gnocchi and cook over high heat until browned on the bottom, about 1 minute.
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23
Reduce the heat to moderately high.
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24
Using a spatula, turn the gnocchi and brown the other side, 1 to 2 minutes.
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25
Transfer to a baking sheet; keep warm in the oven.
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26
Repeat with the remaining 2 tablespoons of oil and the gnocchi.
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27
Reheat the corn in the skillet.
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28
Add the mushrooms, tarragon and the remaining 2 tablespoons of butter and season with salt and pepper.
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29
Transfer the gnocchi to plates, spoon the mushroom ragout around them and serve.
