Combine mascarpone, egg, yolk, nutmeg, lemon zest, parmesan and salt. Hand mixer: beat medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until it forms a soft ball.
Make a dredge pan of flour. Using 2 spoons, drop 1 tsp piece of dough and dredge. Roll into ovals.
Salted water: Add gnocchi. They sink, then float. As soon as they float, time for 5-6 minutes. Drain.
Sauce: warm oil and salt for 1 -2 minutes. Remove from heat and add the basil. Let sit for 5 minutes.
Add sauce and cheese to the gnocchi and toss.