Blueberry and Ricotta Gnudi with Basil - alive magazine

Ingredients

• 2 cups (500 mL) strained ricotta cheese
• 1 1/2 cups (350 mL) blueberries
• 1 cup (250 mL) grated Parmesan cheese, divided
• 1/2 cup (125 mL) chickpea flour
• 1/2 cup (125 mL) all-purpose flour
• 1 tsp (5 mL) sea salt
• 2 Tbsp (30 mL) extra-virgin olive oil
• Salt and pepper, to taste
• 1/2 cup (125 mL) finely chopped basil