Heat a large skillet over medium-low heat. Add 1 stick of butter and swirl the pan until the butter melts. Add the corn and salt. Cook, stirring often, until the corn is a rich yellow and tender, about 5 minutes.

Transfer the corn to a blender. Add the Parmesan and garlic. Blend on high until smooth, 2 minutes.

In a large mixing bowl, combine the corn purée and flour. Using a wooden spoon, mix well until a smooth dough forms.

Dust a work surface with flour. Press the dough into a 1-inch-thick rectangle. Cut the dough into 4 equal pieces. Using your hands, roll each piece into a ½-inch-thick rope. Each cylinder will be about 10 inches long.

Using a bench knife, cut each rope into 1-inch long pieces. At this point the gnocchi can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months.

Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats, about 5 minutes.

While the gnocchi is cooking, heat a large skillet over medium heat. Add the olive oil and shallots. Cook, stirring often, until the shallots are translucent, 5 minutes. Using a slotted spoon or small strainer, transfer the gnocchi from the water to the skillet.

Add the sherry and continue to cook until it has almost evaporated, 3 minutes. Add the heavy cream and remaining ½ stick butter. Cook, stirring constantly, until the butter melts and the sauce has thickened slightly, 3 minutes.

Transfer the gnocchi to bowls and garnish with mint. Serve hot.