Mix the ricotta with the breadcrumbs and egg yolks, season with salt and pepper and let rest for about ten to fifteen minutes. If the mixture is too soft, fold in a little more breadcrumbs.
Use a tablespoon to make dumplings and fry in a frying pan over medium heat with a little olive oil until brown on all sides.
Rinse cocktail tomatoes, dry and cut into quarters, removing the stem. Arrange the tomato quarters on plates and season lightly with salt and pepper. Drizzle the vinegar and a small amount of olive oil over the top.
Rinse the basil and shake it dry, pluck the leaves, cut them into small pieces and add them to the tomatoes. Place the ricotta gnocchi on top.
Alexander Herrmann’s tips The quantity becomes somewhat finer if white bread is used instead of breadcrumbs. Remove the crust from white bread, grind it finely and use it like breadcrumbs.
You could also use curd cheese or cottage cheese, but then with more egg yolk.
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