John's Basil Ricotta Dumplings

First, submerge fresh basil leaves in boiling water for 20 seconds to partially cook them. Then, transfer the basil immediately into a bowl of ice water to halt the cooking process and preserve their vibrant color. Remove excess water by gently squeezing the basil with a paper towel. Next, place the cooled basil leaves into a blender and combine them with eggs. Blend until the basil is evenly distributed throughout the mixture, creating an uniform green hue with visible flecks of herb.

In a separate mixing bowl, combine ricotta cheese. Add the basil/egg mixture, salt, cayenne pepper, Parmesan cheese, and flour. Thoroughly mix the ingredients together using a spatula to ensure they are well combined, and whisk the mixture until all components are evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 2 hours or until chilled and firm.

Using a small amount of dough, create individual gnocchi by scooping out small portions and shaping them into rounded ovals. Continue forming gnocchi until you have a sufficient quantity for your needs, approximately 6-8 pieces.

In a large pot of salted water, bring the water to a gentle simmer. Once the gnocchi are added in batches, they will rise to the surface within a minute or so. Continue cooking until the gnocchi spring back when pressed with your finger, taking 2-3 minutes in total. Use a slotted spoon to transfer the cooked gnocchi to a plate and let them cool.

Optional: In a skillet, melt butter over medium heat until it starts to bubble. Add the cooked gnocchi and brown them on both sides. Serve with a generous dusting of grated Parmesan cheese and drizzle the remaining butter from the pan over your dish.