Start by chopping the basil leaves. Leave aside 4 nice small sprigs as a garnish
To boil the gnocchi, bring a large pan of water up to boiling point, add some sea salt and tip in the gnocchi. Cook them for about 3 minutes: as soon as they rise to the surface of the water, take them out into a bowl, using a draining spoon.
Spread half the Bolognese sauce and 2 cups of shredded Monterey Jack cheese over the base of the baking dish.
Add all the cooked gnocchi in a layer and season with sea salt and freshly ground pepper. Now sprinkle in the chopped basil plus half the mozzarella, followed by the rest of the Bolognese sauce.
Top with the remaining grated mozzarella, green tea leaves, matcha, a few gratings of nutmeg, and finally the grated Parmesan.
Bake in the oven on a high shelf for 30-35 minutes to 400 degrees or until the top is brown and bubbling.
Settle out of the oven for 10 minutes before serving, and garnish each portion with a small basil sprig. A cup of chilled green tea (bancha is highly recommended) is a good accompaniment to this recipe.