Gnocchi balls at midnight

Ricotta and pinenut gnocchi (makes 12 balls)

Hello midnight, I'm hungry again. These make the best late night fridge peak. This is a recipe from the drooly Ottolenghi.

250g ricotta cheese

40g parmesan

handful of pinenuts (lightly dry toasted)

15g flat leaf parsley

15g basil

2 egg yolks

35g flour (sifted)

1/4tsp nutmeg

1tsp salt

pinch of black pepper 

I think that’s it. Add all ingredients to a bowl and mix until joined. Chill for 2 hours or overnight. Keep your hands moist and take little handfuls of the mix and roll into a ball (a little smaller than a ping-pong ball). When you have rolled all your balls, drop them in batches of 4-6 into bowling water. When they rise to the surface - they're cooked. I like to bake (10-15mins) them for a little bit in basil butter - gives them a nice glow - but they are good whatever way you want. Ottolenghi serves them wrapped in aubergine.