2 cups fresh whole milk ricotta
1 1/4 cup sweet corn kernels, plus additional 1/2 cup
1/3 cup chopped basil
1 1/2 teaspoons lemon zest
1 clove garlic, minced
1 whole egg, beaten
1 egg yolk, beaten
1/2 cup finely grated Parmesan cheese, plus additional for garnish
2 1/4 cups all-purpose flour (or substitute gluten-free flour)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil
1/4 cup dry white wine
1/4 cup corn juice
2 tablespoons finely chopped shallot
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper, or to taste
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces, chilled
makes about 1 cup
- In a food processor, combine the ricotta, 1 1/4 cup corn kernels, basil, lemon zest and garlic. Pulse until all ingredients are combined.
- In a large bowl, add the ricotta mixture, egg and egg yolk, Parmesan cheese, flour, salt and pepper. Mix until combined. (If mixture is too “soupy,” add a little more flour.)
- Cover a large sheet pan with a thin layer of flour. Using two large spoons, arrange heaping tablespoons-size portions of the mixture into football shapes. Dust the tops with a little bit of flour.
- Bring a large saucepan of lightly salted water to a boil over high heat. Place gnudi into the water and boil for 7 to 10 minutes. (Gnudi will float to the top after a few minutes, but continue to boil to make sure the inside isn’t gooey.) Cook the gnudi in batches if necessary; don’t crowd the pot.
- Remove from pan and drain.
- Immediately prior to serving, heat 1 teaspoon of olive oil in a large pan over medium heat. Place gnudi in the pan and sauté 5 to 10 minutes, until gnudi are golden brown.
- Combine wine, corn juice and shallot.
- Pour mixture into a heavy, 2- to 3-quart saucepan and cook over moderate heat, stirring occasionally, until the liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. (Note: Wine mixture can be prepared to this point up to 1 hour ahead of serving.)
- Stir in cream, salt and white pepper. Boil 1 minute.
- Reduce heat to moderate-low. Add a few tablespoons butter, whisking constantly.
- Add remaining butter a few pieces at a time, whisking constantly. (Add new pieces before previous ones have completely liquefied—the sauce should maintain the consistency of hollandaise.) Lift the pan from the burner occasionally so mixture does not overheat.
- Remove the pan from heat, season sauce to taste with salt and pepper.
- Pour sauce through a medium-mesh sieve into a sauceboat (press and discard shallot).
Pour hot corn butter over plated gnudi, top with freshly grated Parmesan cheese and chopped basil leaves, if desired.