Ricotta Gnocchi with Roasted Corn Brown Butter Crispy Prosciutto Parmesan and Fresh Basil

Ingredients

• 1 cup drained ricotta
• 1 large egg
• Grated zest of 1 lemon
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1 teaspoon kosher salt, plus more for the water
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup all-purpose flour, plus more if necessary and for rolling
• 2 tablespoons canola oil
• 2 cloves garlic, chopped
• 2 shallots, chopped
• 1 Fresno chile, chopped
• 6 ears corn, kernels removed
• 2 cups chicken stock or low-sodium broth
• Kosher salt and freshly ground black pepper
• 1 cup canola oil
• 4 paper-thin slices prosciutto
• Freshly ground black pepper
• 1 stick unsalted butter, cut into pieces
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano, for serving
• Chopped fresh basil, for serving

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