Gennaro's ricotta dumplings

Ingredients

200g Italian OO flour
220g full fat ricotta cheese
3 egg yolks
30g grated parmesan
Fresh grated nutmeg
Salt and pepper

Method

1. In a large bowl, mix the flour, ricotta, egg yolks, Parmesan, nutmeg and a pinch of salt and pepper together to form a soft, moist dough
2. Place on a floured work surface and knead for 3–5 minutes
3. With your hands, roll the dough into a long, thin sausage shape and then cut it at right angles into rectangular shapes about 2cm long
4. Bring a large saucepan of lightly salted water to the boil and add the dumplings. Wait until they rise to the surface again, then lower the heat and simmer for a further 2 minutes
5. Drain the dumplings with a slotted spoon and add to your fav pasta sauce (my mushroom sauce); don't worry if there is some pasta water coming along for the ride
6. Serve immediately with buckets of grated parmesan and some fresh basil.