The easiest, most flexible gnocchi

Stir together the ricotta, Parmesan, basil and lemon zest and season to taste with salt, pepper and nutmeg.
Empty most of the semolina into a little tray so it’s about 1 cm deep.
Take about 15 ml of the ricotta mixture.
To smarten up its shape, you want to scrape it from one spoon to another.
Do this a few times – it’s called ‘quenelling’ in French and is a classic thing to do in cooking. (They don’t have to be perfectly shaped, so don’t worry too much about this!)
When your gnocchi is shaped, place onto the semolina base in the tray.
When they’re all done, sprinkle the rest of the semolina on top and leave for 2 hours before turning them over onto their other side.
Leave them in the tray for at least 2 hours in the fridge to set, making sure they don’t touch.
What this will do is stick the semolina to the ricotta and encase it and protect it from the boiling water that you’re going to put it in.
To cook the gnocchi, add to a large pan of boiling salted water for 2 minutes or until they float.
To serve, simply toss the gnocchi in a little butter and then sprinkle with a little extra Parmesan and basil.