Ricotta Gnudi with Basil and Parmesan

Begin by filling a large container with salted water and placing it on the stovetop to reach a rolling boil. Next, add a handful of fresh basil leaves and let them cook uncovered for approximately 1 minute, or until they have slightly softened. Immediately submerge the basil-infused water in a bowl of ice to halt the cooking process, allowing it to chill for several minutes. Once cooled, drain the water and remove any excess moisture from the basil leaves by gently squeezing them dry. Finally, finely chop the wilted basil into smaller pieces.

In a separate large mixing bowl, combine 1/2 cup of all-purpose flour, ricotta cheese, grated Parmigiano-Reggiano cheese, egg yolks, and a pinch of nutmeg. Mix the ingredients together until they form a smooth, well-combined mixture. Add the chopped basil, white pepper, and salt to the bowl, stirring until everything is fully incorporated.

Dust your hands with a small amount of flour to prevent sticking, then use your hands to shape the gnudi mixture into small balls.

Fill a large container with salted water and place it on the stovetop to reach a rolling boil. Add a squeeze of fresh lemon juice to the water, stirring gently to distribute it evenly. Once the gnudi have risen to the surface of the boiling water, carefully remove them in batches and drain off any excess water.