2 large egg yolks
1 large whole egg
5 ounces soft, mild goat cheese, such as Montrachet (at room temperature)
1/3 cup whole milk ricotta cheese (at room temperature)
1/3 cup plus 1 tablespoon unbleached all-purpose flour
  salt
  Extra flour for forming gnocchi
3 ears fresh corn (shucked, about 2 cups of kernels)
2 cups chicken or vegetable stock
2 tablespoons heavy (whipping) cream
  Freshly ground black pepper
3 tablespoons olive oil (divided)
1/4 cup finely minced or thinly sliced shallots
10 ounces Earthbound Farm Organic Mixed Baby Kales