Tomato and Ricotta Gnudi Soup with Basil

Prepare the Gnudi: In a large bowl, combine the drained ricotta cheese, Parmesan cheese, egg, flour, nutmeg, salt, and pepper. Gently mix until just combined. Be careful not to overmix.

Shape the Gnudi: Lightly flour your hands. Take a spoonful of the ricotta mixture and gently roll it into a small ball, about 1 inch in diameter. Place the gnudi on a baking sheet lined with parchment paper (optional). Repeat with the remaining mixture. You should have about 20-24 gnudi.

Make the Tomato Broth: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Add the Liquids: Pour in the crushed tomatoes and vegetable broth. Add the bay leaf and sugar (if using). Bring to a simmer, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.

Cook the Gnudi: Gently drop the gnudi into the simmering tomato broth. Cook for 3-4 minutes, or until they float to the surface and are heated through. Be gentle, as they are delicate.

Season and Serve: Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh basil and extra grated Parmesan cheese.