- for the gnocchi
- 1 kilogram potatoes
- Pastry flour (for dusting)
- 1 bunch Basil (about 30 grams)
- 1 egg
- 1 egg yolk
- 150 grams Pastry flour
- 200 grams Ricotta cheese (preferably smoked)
- freshly ground peppers
- To garnish
For the gnocchi: Peel potatoes and cook until tender in boiling salted water. Drain and press potatoes through a ricer while still hot onto a floured surface and let cool.
Rinse the basil, shake dry, pluck the leaves and finely chop. Add egg and yolk with basil to the potaotes, season with salt and knead together, using as much flour as needed to form a loose dough.
Divide the dough into small portions and roll each portion until they are finger-thick logs. Cut into 3 cm (approximately 1 inch) pieces, and press with a fork. Dust each piece with flour. Bring a pot of salted water to a boil, then reduce to a simmer. Cook the gnocchi in batches until they rise to the top, 3-5 minutes. Remove with a slotted spoon and place in a bowl of cold water. In a large skillet, melt the butter. Drain the gnocchi well and add to the pan to heat through. Season with nutmeg and pepper.
To serve: Divide among warmed bowls and garnish with basil leaves and Parmesan.