Recipe:
For the gnocchi:
1 lb ricotta
1 egg
1 egg yolk
1/2 cup pecorino romano (grated)
2 cups flour
For the sauce
1/4 lb butter
10 sage leaves
Garnish:
1/2 lb pancetta (cut into lardons)
Pecorino romano
For the dough mix all ingredients except flour until smooth. Add flour and little at a time while mixing until dough comes together and just stops being sticky to touch. Cover dough with bowl to rest. In a sauté pan over medium heat render pancetta until golden brown and crispy and set aside. Roll dough out into ropes and cut into 1/2 inch pieces. Roll each piece down a gnocchi board or the back of a fork and and place on a floured sheet tray. Bring a pot of salted water to a boil. While water is coming to a boil in a separate pan melt the butter and simmer with the sage leaves until foams and browns, should start smelling nutty turn off heat to sauce. When water comes to a boil boil half the gnocchi (the other half can be frozen on the sheet tray and then placed in a freezer bag for future use) until they float then transfer to the sauce pan turn heat back on to high and sauté for 1 to 2 minutes. Scoop onto a plate and garnish with the pancetta and pecorino.