Serves 4

Adapted from Dishing Out Health

• 1 cup (240 grams) whole-milk ricotta cheese

• Zest and juice of 1 lemon

• 5 tablespoons olive oil, divided

• 32 ounces (900 grams) gnocchi

• 6 tablespoons butter

• 1 cup shallots (~5-6 shallots), finely chopped

• 6 garlic cloves, minced

• 2 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

• ½ teaspoon chili flakes

• 1½ cup (250 grams) fresh corn (from 1-2 cobs)

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ cup pesto, either homemade or store-bought (here’s a great homemade recipe)

• Freshly grated Parmesan, for garnish

• Fresh basil leaves, for garnish

1. In a food processor, combine the ricotta, lemon zest, and lemon juice. Blend for 30 seconds, until the ricotta is smooth and creamy. Set aside.

2. Heat a large pan or skillet over medium heat. As the pan is heating up, add 4 tablespoons of olive oil to the pan. Add the gnocchi and cook, undisturbed, for 4 minutes, until the underside is deeply golden. Toss and continue cooking for 3-4 more minutes, until chewy and al dente. Season with salt, transfer gnocchi to a bowl, and set aside.

3. In the same pan add the butter. Let the butter melt and cook until it turns dark amber and gives off a nutty aroma, about 3 minutes. Be sure to stir often and watch closely to prevent burning.

   • As the butter browns, you’ll start seeing dark specs appear in the butter. This is good. And before the butter burns, you’ll see a lot of dark specs, so watch and smell closely as you brown the butter.

   • If you burn the butter, it will taste bitter, and you’ll have to start over.

4. Add the remaining 1 tablespoon of olive oil, along with shallots, garlic, thyme, and chili flakes. Cook 2-3 minutes, until soft and aromatic. Stir in corn and cook 3 more minutes. Season with salt and pepper.

5. Add gnocchi and pesto to the pan, stirring to coat everything. Cook for 2 more minutes allowing everything to blend.

6. Spread ¼ cup of the whipped ricotta on each plate. Spoon the pesto gnocchi mixture overtop and garnish with freshly grated Parmesan and fresh basil, if desired.

7. Enjoy!