Ricotta Gnocchi

• 2 3/4 cups whole-milk ricotta cheese (about 1 1/2 pounds)

• 3 ounces Parmigiano-Reggiano cheese, grated (about 2/3 cup), plus more for garnish

• 1 large egg

• 1 large egg yolk

• 2 teaspoons kosher salt, plus more to taste

• 1/2 teaspoon black pepper, plus more to taste

• 1/2 teaspoon ground nutmeg

• 1 1/2 teaspoons grated lemon zest plus 4teaspoons fresh lemon juice, divided

• 2 1/3 cups all-purpose flour (about 10ounces), plus more for dusting

• 3 tablespoons extra-virgin olive oil, divided, plus more for greasing

• 4 ounces pancetta, finely chopped (about 2/3 cup), divided

• 6 tablespoons unsalted butter, divided

• 20 fresh sage leaves, divided

Directions

1. Place ricotta, Parmigiano-Reggiano, egg, egg yolk, salt, pepper, nutmeg, and lemon zest in the bowl of a stand mixer fitted with the dough hook attachment; beat on medium speed until well combined, about 15 seconds. Decrease speed to low; gradually add flour, beating until incorporated, about 30 seconds. Increase speed to medium, and beat until a soft and tacky dough forms, about 1 minute.

2. Turn dough out onto a heavily floured work surface, and shape into a disk using floured hands. Dust top of dough disk with flour, and wrap tightly in plastic wrap. Refrigerate until dough is pliable and soft to the touch, about 30 minutes.

3. Line a large rimmed baking sheet with parchment paper, and dust with flour. Turn dough out onto a floured work surface, and cut into 4 even pieces. Roll each piece into a 3/4-inch-thick rope, about 22 inches long.

4. Cut each rope into 3/4-inch-long pieces (about 25 to 28 pieces per rope); transfer gnocchi to baking sheet.

5. Bring a large pot of salted water to a boil over medium. Meanwhile, grease a large rimmed baking sheet with olive oil. Working in batches, boil gnocchi until they float to the surface, about 2 minutes. Once gnocchi float to the surface, continue boiling for an additional 2 minutes. Transfer gnocchi to greased baking sheet using a slotted spoon or spider.

6. Preheat oven to 200°F. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium. Add half of the pancetta; cook, stirring occasionally, until fat is rendered and pancetta is starting to brown but not crisp, 3 to 5 minutes. Stir in 3 tablespoons butter; cook, stirring occasionally, until butter smells nutty and begins to brown, about 3 minutes. Stir in 10 sage leaves; cook, stirring constantly, until leaves crisp, about 20 seconds.

7. Add half of the gnocchi to skillet; cook, undisturbed, until bottoms are browned, 2 to 3 minutes. Flip; cook until browned on both sides, about 2 minutes. Stir in 2 teaspoons lemon juice; season with additional salt and pepper to taste. Transfer gnocchi mixture to a large ovenproof platter using a slotted spoon; drizzle with 2 tablespoons butter mixture. Transfer to oven to keep warm. Wipe skillet clean.

8. Repeat with remaining 1 1/2 tablespoons oil, remaining half of pancetta, remaining 3 tablespoons butter, remaining 10 sage leaves, remaining half of gnocchi, and remaining 2 teaspoons lemon juice. Season to taste with salt and pepper. Garnish with additional Parmigiano-Reggiano; serve warm.