1. In a pan over a low heat, add a splash of water and the basil leaves and heat until wilted. Take it off the heat, leave to cool, then carefully squeeze out the excess water.
2. Pureee the leaves in a blender with 75 g of the ricotta.
3. Transfer it to a large bowl along with the remaining ricotta, the parmigiano and eggs, and whisk vigorously, until light and airy.
4. With a large spoon, fold the flour into the ricotta mixture, adding a little more if it’s too sticky (it needs to be soft and moist).
5. When Gnudi mixture is well incorporated and smooth, place in a piping bag with a 1 1/2 - 2 cm hole.
6. Pour out semolina flour onto a large baking sheet.
7. Pipe out dough into long strips, about 1.5 cm apart.
8. Sprinkle the strips with another thick layer of semolina flour, then take a sharp knife and cut into bite size pieces about 2-3 cm in length.
9. Coat well with semolina and cover gnudi in the semolina flour, leaving them on the baking sheet.
10. Cover with parchment or wax paper and place in the refrigerator overnight.
11. Take Gnudi out of fridge and let it to come up to room temperature.
12. Place a large pot of salted water on boil.
13. Once the water starts to boil take Gnudi and shake excess semolina off.
14. Place Gnudi gently in boiling water and cook till they come to the surface.

Sauce:

1. While Gnudi are cooking, place a saute pan on the stove top, add butter.
2. When the butter begins to melt add in some fresh basil leaves.
3. As the butter begins to turn a golden brown zest the lemon in and season well.
4. Take off heat.
5. Take gnudi out of the boiling water with a slotted spoon.
6. Gently toss them in pan with lemon butter sauce.
7. Plate Gnudi and sprinkle with some freshly grated pecorino or parmigiano reggiano.
8. Enjoy!