Ricotta Gnocchi with Brown Butter Corn and Basil

Ingredients

• 3/4 cup (1 1/2 oz./45 g) thinly sliced fresh basil leaves, stems reserved separately
• 2 large ears of corn, shucked and kernels removed, corncobs halved and reserved separately
• 1 Parmesan cheese rind (optional)
• Kosher salt and freshly ground pepper
• 1 lb. (500 g) whole-milk Italian-style ricotta cheese
• 2 eggs, preferably pasture raised
• 1/2 tsp. freshly grated nutmeg
• 1 1/4 cups (5 oz./150 g) all-purpose flour, plus more as needed
• 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, cut into cubes
• 1 1/2 cups (6 oz./180 g) freshly grated Parmesan cheese, plus more for serving

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