How to Make Ricotta Gnocchi

Directions

• To Make the Gnocchi:
• Beat the eggs together in a small bowl. Place 2 cups flour, 1 ¾ teaspoons salt, ¼ teaspoon freshly ground black pepper, and the ricotta in a large mixing bowl. With a dinner knife in each hand, cut the ricotta into the flour. When the flour and ricotta are combined, make a well in the center and pour in the eggs. Use a fork and, starting in the middle of the mixture, incorporate the eggs into the flour and ricotta. Knead the dough with your hands briefly, just to bring it together while being careful not to overwork it. Shape the dough into a ball, and place it on a lightly floured cutting board. Cut the ball into four pieces, and cover with a clean kitchen towel. 
• Bring a large pot of heavily salted water to a boil. One by one, take each piece of dough out from underneath the towel, cut it in half, and roll it into a ¾-inch thick rope on a lightly floured cutting board. The amount of flour on the board is very important: if you have too much the dough is difficult to roll, and if you don’t use enough, the dough will stick to the board. Cut the ropes into 1-inch pieces, and sprinkle a little flour over them. Using your thumb, roll each piece of dough over the back of the tines of a fork, leaving an indentation from your thumb on one side and the markings from the fork on the other. 
• Plunge the gnocchi into the boiling water in batches. Once they rise to the surface, cook them for 1 minute more. Use a slotted spoon to transfer them to a baking sheet or platter. Drizzle the cooked gnocchi with the olive oil, and toss to coat them well.
• To Make the Chanterelles, Sweet Corn, and Sage Butter:
• Preheat the oven to 375° F. Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown. 
• If the mushrooms are big, tear them into bite-size pieces. Heat a large sauté pan over high heat for 2 minutes. Add the remaining 2 tablespoons olive oil, and heat another minute. Swirl in 1 tablespoon butter, and when it foams, add the mushrooms, half the thyme, ½ teaspoon salt, and a healthy pinch of pepper. Sauté the mushrooms about 5 minutes, stirring occasionally, until they’re tender and a little crispy. Don’t be tempted to move them around in the pan too much in the beginning: let them sear a little before stirring. Transfer the cooked mushrooms to a platter.
• Return the pan to the stove, and heat on high for 1 minute. Add the remaining 6 tablespoons butter to the pan, and cook a minute or two, until the butter starts to brown. Add the sage, let it sizzle, and then add the corn, shallots, remaining ½ tablespoon thyme, 1 ½ teaspoons salt, and some freshly ground black pepper. Sauté quickly, tossing the corn in the hot butter for about 2 minutes, until the corn is just tender. Add the gnocchi and toss well to coat with the corn and brown butter. Season with 1 teaspoon salt, and add the mushrooms. Toss to combine, and heat the mushrooms through. Add the parsley. Arrange the gnocchi on a large platter, and shower the breadcrumbs over the top.