Ricotta gnudi with basil oil (Russell Blaikie)

• 500 g fresh ricotta cheese

Basil oil

• 70 g fresh basil leaves only
• boiling water to blanch
• ice cold water
• 125 g grapeseed oil

Gnudi

• 50 g Parmesan cheese cut into pieces (3 cm)
• 1 pinch nutmeg
• 1 pinch sea salt to season
• 1 pinch ground black pepper to season
• 500 g plain flour
• 1000 g water
• 2 tsp extra virgin olive oil plus extra to grease
• 2 tbsp unsalted butter

Serving

• 300 g cherry tomatoes mixed, cut into halves
• sea salt to season
• ground black pepper to season
• fresh basil leaves only, to serve