Basil gnudi
Ingredients
- 2 large bunches of basil, leaves picked
- 250g fresh ricotta
- 125g parmesan, finely grated
- 2 large free-range eggs, plus 1 free-range egg yolk
- 75g plain flour, plus a little extra
- Semolina flour, for dusting
- 15g butter
- 1 unwaxed lemon
- 30g grated pecorino, to serve
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