Finely grind the white bread with the basil (keep 3 leaves) in a food processor. Mix the curd cheese with the egg yolks and fold in 150g of room-warm butter, salt, pepper and nutmeg. Put the mixture in the refrigerator for half an hour. Then, using two spoons dipped in hot water, shape the mixture into dumplings and cook them in salted boiling water for about 10 minutes.
For the sauce, slice the shallot and put it in a saucepan with the white wine. Boil the liquid almost completely, then add the remaining butter and the whipping cream, bring to the boil once and whisk with a blender. Then strain through a sieve, add the paradeis pulp, bring to the boil once and season with salt, pepper and basil and refine with the diced tomatoes.
Tip: The dumplings can also be made into a dessert if lemon zest is used instead of basil.