Heat the wine with the cinnamon stick and cloves and reduce a little. Then pour in the soup or stock, boil well and drain. 2.
Stir the cream and egg yolks well and whisk the soup with a small whisk. The soup must now no longer make, because otherwise the yolks curdle. Season with freshly grated nutmeg, salt and pepper.
3. the ingredients for the pike gnocchi should be well cooled during preparation. Season the fish meat with salt, pepper and nutmeg (freshly grated), mince it at the beginning and then beat it in a mixing glass or cutter with yolk and cream (the cream should be added only gradually). Pass the farce through a sieve so that any small bones are left behind.
Chop the basil and add to the farce. Cut out gnocchi with a spoon and place in boiling salted water for about 5 minutes. 5.
Lift the dumplings out of the water and arrange them in the hot soup.
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