• 500g of firm cow's milk ricotta, I used around 200/220g of 00 flour (unfortunately it is not possible to give the exact dose as it depends on the ricotta and how firm it is), 2 eggs, around 60g of Parmigiano Reggiano, a pinch of salt, 15/20 basil leaves, a pinch of nutmeg (optional)....I put the chopped parmesan and the basil leaves in the mixer , I blended quite finely, I put in a bowl together with the ricotta, the flour (add the flour a little at a time to avoid adding too much), the lightly beaten eggs, the salt, the nutmeg (if you like), mix everything and proceed as for normal gnocchi.

Credits:

Nadia Lolli, 'Aromatic herbs and spices'

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