Sheep's-Milk Ricotta Gnocchi With Mushrooms And Corn

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1 pound sheep's-milk ricotta (see Note)

1/2 cup all-purpose flour

1/3 cup freshly grated Parmesan cheese

2 large egg yolks

Kosher salt and freshly ground pepper

3/4 cup fresh corn kernels (from 2 medium ears)

4 tablespoons unsalted butter

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 pound mixed mushrooms, such as chanterelles, oysters and shiitake, shiitake stemmed and mushrooms quartered if large

1/2 cup dry white wine

1 cup chicken stock or low-sodium broth

1 tablespoon cornstarch

1 tablespoon chopped tarragon

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