• Bring milk, butter, and salt to a simmer in large sauce pan over medium-high heat.
• Add flour all at once, reduce heat to medium-low, and beat rapidly with a wooden spoon. Continue beating until a dry film forms on the bottom of the pan. Remove from heat.
• After three minutes, add the pepper, basil, and nutmeg. Stir to incorporate.
• Add eggs one at a time, beating each in thoroughly before adding the next.
• Transfer to Ziplock freezer bag, squeeze out air, seal, and refrigerate 1 hour.

To cook gnocchi:

• Bring a large saucepan of salted water to a simmer.
• Cut corner from Ziplock bag to make a 1/2-inch opening.
• Squeeze dough directly into water, cutting into 1/2- to 3/4-inch lengths as it comes out of the bag.
• Gnocchi will float to the surface after they've cooked. Let them poach another minute or two, then remove with a slotted spoon and transfer to a heated sauce.
• Serve immediately.