Beat the eggs into a mixing bowl. Wash the basil leaves, dab dry and add to the eggs. Puree with a blender. Add ricotta, parmesan and breadcrumbs. Season with salt and pepper.
Spoon off the dumplings with a spoon and let them simmer in light boiling water for about 5 minutes. Take them out and let them drip off. Heat the fat in a pan. Fry the gnocchi in it until golden brown.
Wash and halve the tomatoes. Clean and wash the rocket. Roast pine nuts in a pan without fat and take them out. Mix the rocket, tomatoes and pine nuts. Season vinegar with salt and pepper, fold in oil.
Mix the vinaigrette into the salad. Spread the salad on the plates and arrange the dumplings on top.