Gnudi (Ricotta Gnocchi)

Ingredients

• 1 pound fresh basil , stems removed
• 1 cup ricotta cheese
• 0.75 cups all-purpose flour , divided
• 0.5 cups freshly grated Parmigiano-Reggiano
• 2 eggs yolks , lightly beaten
• 0.25 teaspoons freshly grated nutmeg
• 2 teaspoons freshly ground white pepper
• 2 teaspoons sea salt , or more to taste
• ½ lemon , Optional

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.

2. 2

   Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.

3. 3

   Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.

4. 4

   Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.