1. Add the ricotta, 2 ounces of parmesan, zest of half a lemon and the nutmeg to a mixing bowl. Season generously and stir well to combine.
Lay a sheet of baking parchment over a tray or large shallow dish and dust it with the coconut flour.
Dividing the cheese mixture evenly with your hands, roll into individual balls. You should get approximately 28 gnudi from the mixture.
Roll the invididual balls in the coconut flour so that they are dusted lightly all over.
Once you have dusted all the gnudi, transfer to the fridge overnight to firm up. There is no need to cover the tray.
When you are ready to cook the gnudi, preheat the oven to 375 degrees Fahrenheit and line a large oven tray with baking parchment.
Arrange the gnudi across the tray, shaking off any excess coconut flour. Transfer to the oven to bake for 18-20 minutes until hot through and slightly golden.
Heat the butter in a large frying pan over a medium heat until melted. Remove the pan from the heat and carefully add the cooked gnudi, turning them gently in the butter. Drizzle with the lemon juice.
Sprinkle with the remaining parmesan to serve and scatter with fresh chopped basil.