(Adapted from Gastronomy)
1 cup ricotta
1 cup + 2 tbsp freshly grated parmesan cheese, divided
1 cup white flour
1 tsp salt
pinch of nutmeg
1-2 tbsp butter
10-12 sage leaves
1/2 cup diced pancetta
1/4 cup pine nuts
1 tsp lemon zest and the juice of 1/2 a lemon
2-3 tbsp shaved parmesan cheese
Drain the ricotta in a paper towel lined strainer for about 30 minutes. In a stand up mixer bowl, combine the ricotta, 1 cup parmesan, flour, egg and salt. Add nutmeg and mix using the paddle attachment until you have a sticky dough. Turn out dough onto a floured surface and shape into two cigar shapes. Using flour as needed to prevent things from sticking, roll the cigar shapes out until they are very long, about 1/2 an inch in diameter. Cut the gnocchi at an angle into pieces about the width of a finger.
In a large pot of boiling water, boil the gnocchi in batches until they float to the top. Set aside in strainer until they are all done.
Sautee 1 tbsp butter in a hot pan until it bubbles. Add the pancetta, sage and pine nuts and sautee about 4-5 minutes. Add the lemon zest and juice, toss and and remove from the pan and set aside. Add the remaining butter and sautee the gnocchi until it is golden brown on all sides. Add the pancetta mixture and the 2 tbsp parmesan to the gnocchi and toss until combined.
Serve with shavings of parmesan cheese on top and a grind of pepper.