Ricotta Gnocchi With Rosemary, Sweet Corn, and Poached Egg

Rye flour, Parmesan, whole milk ricotta, and an egg yolk all give these pillowy gnocchi their signature texture. Like pasta, these Italian dumplings, which originated in Northern Italy, excel at taking on sauces of all kinds: in this case, they're finished in garlic rosemary butter with fresh sweet corn, then topped with a poached egg. For your first bite, break the yolk and watch it melt onto every soft, earthy, buttery gnocchi.

To make the gnocchi

1. Line a strainer with a coffee filter or cheesecloth and set it over a bowl. Place the ricotta in the strainer and let sit for 15-30 minutes until most of the moisture has been drained. If you find your ricotta still has a high amount of liquid after 30 minutes, wrap it in the cheesecloth (or top with another coffee filter) and press down on the ricotta to help extract more liquid.
2. Place the flour in a bowl along with the strained ricotta, Parmesan, egg yolk, and salt. Stir to combine and place in the refrigerator for 15 minutes. The mixture should be tacky but not overly wet.
3. Bring a pot of salted water to a boil and prepare a floured baking sheet. Divide the chilled gnocchi dough into 6 equal pieces. Working with one piece at a time on a well-floured surface, roll dough into an even 1/2”-thick rope. With a sharp knife or bench scraper, cut the rope into 1” pieces.
4. Place cut gnocchi on prepared tray, and repeat the process with the remaining dough. If desired, use a gnocchi board or fork tines to roll ridges into each piece, creating the classic gnocchi look.
5. Working in two batches, boil the gnocchi until they rise to the top of the pot and appear tender. Transfer to a clean sheet tray and repeat with the second batch.

To make the sauce and toppings

1. Once the gnocchi is cooked, poach the eggs uising your preferred method, then set aside.
2. Heat a large skillet over medium heat. Add butter and let melt, then add minced garlic. Cook for one minute, then add sweet corn and cook for another two minutes. The goal here is to remove the raw flavor while maintaining the crisp texture of the fresh corn.
3. To the corn, add the gnocchi, rosemary, and salt, cooking until the gnocchi are heated through and well coated in butter. Taste and adjust the salt and rosemary levels as desired.
4. Divide the gnocchi and corn mixture into four bowls and top each with a poached egg. Finish with freshly ground black pepper before serving.

Farm Team Tips

Rye flour gives these gnocchi an earthy, slightly sour flavor that brings out the sweetness of the corn, but can be difficult to find at times. It can be substituted with all-purpose flour or even white wheat flour in a pinch.

There are many options for seasonal riffs on this dish. For summer, fresh cherry tomatoes or sweet peppers are a great option. During the colder months, try roasted squash or sweet potatoes. And for spring, swap out the sweet corn for peas or asparagus and dot with goat cheese.

Depending on the vegetable you use, you can also swap out the fresh herbs accordingly. For tomatoes, add fresh basil at the very end. The rosemary works well with winter vegetables, and for spring, try dill or even a pinch of tarragon.