- STIR tomatoes, oil, lemon juice and ¼ tsp salt in a large bowl. Set aside.
- GNOCCHI: Beat egg in another large bowl, then stir in ricotta, parmesan, garlic, herbs, lemon zest, 3/4 tsp salt and pepper until combined. Stir in flour until just combined. Divide dough into 4 portions. Roll each portion into 9-in.-long logs, then cut each into 10 pieces.
- BRING a large pot of salted water to a boil. Reduce heat to medium for a gentle boil. Line a baking sheet with a kitchen towel. Cook gnocchi in 2 batches until floating and cooked through, about 3 min. Remove with a slotted spoon, onto prepared sheet.
- HEAT oil in an extra-large frying pan over medium-high. Cook gnocchi in 2 batches, flipping once, until golden, about 1 min per side. Transfer to a platter and keep warm.
- REDUCE heat to medium. Add corn and cook for 1 min. Add tomato mixture and cook until warm, about 2 min. Stir in fresh basil and add to gnocchi. Serve with more parmesan.
Kitchen Tip: We like a smooth, dry ricotta for velvety, light gnocchi. If needed, drain ricotta on a paper towel to absorb any excess water. If smooth ricotta is unavailable, press traditional ricotta through a fine-mesh sieve with the back of a spoon.
Kitchen Tip: For tender, pillowy texture, go light on the flour. Add gradually, using only as much as needed until the dough just comes together. This will prevent gluten formation.
Chatelaine Quickies: One pot pasta