Ricotta Gnocchi

Here is a Sicilian was of making gnocchi that I love. The gnocchi is so flavorful that a sauce isn't even needed! I like to serve this tossed with sauteed zucchini and cherry tomatoes.

3 Tbsp pine nuts, finely chopped
4 Tbsp basil, chopped
1 cup whole-milk ricotta
2/3 cup freshly grated Parmesan
pinch of salt
1 large egg yolk
2 tablespoons all-purpose flour plus additional for forming gnocchi
1 Tbsp extra virgin olive oil

In a bowl stir together pine nuts, 1/2 of the basil, ricotta, 1/3 cup Parmesan, salt, yolk, 2 tablespoons flour, until combined well (mixture will be very soft). With well-floured hands form aprox. 1 tablespoon of mixture into a ball and transfer gnocchi to a sheet of wax paper. Roll the end of a fork over the top, slightly smooshing the ball, creating a small divot (this is done to hold a sauce onto the gnocchi).
Working in batches, carefully transfer gnocchi to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a bowl. At this point, you can choose to pan fry the gnocchi or just leave it as is. I prefer leaving it :) Toss with extra virgin olive oil, sprinkle with remaining 1/3 cup Parmesan and basil. Serve with sauteed vegetables of your choice and a pinot grigio. Bellissimo!