• 

  fresh ricotta cheese

  500 g

Basil oil

• 

  fresh basil leaves only

  70 g
• 

  boiling water to blanch
• 

  ice cold water
• 

  grapeseed oil

  125 g

Gnudi

• 

  Parmesan cheese cut into pieces (3 cm)

  50 g
• 

  nutmeg

  1 pinch
• 

  sea salt to season

  1 pinch
• 

  ground black pepper to season

  1 pinch
• 

  plain flour

  500 g
• 

  water

  1000 g
• 

  extra virgin olive oil plus extra to grease

  2 tsp
• 

  unsalted butter

  2 tbsp

Serving

• 

  cherry tomatoes mixed, cut into halves

  300 g
• 

  sea salt to season
• 

  ground black pepper to season
• 

  fresh basil leaves only, to serve