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1
In the bowl of a stand mixer fitted with the dough hook, mix the ricotta with the 2/3 cup of Parmigiano, the whole egg, egg yolk, lemon zest, nutmeg, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper at medium speed until blended.
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2
With the machine on low, gradually add the 1 1/4 cups of flour until incorporated.
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3
Beat at medium speed until a tacky dough forms, about 1 minute.
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4
Scrape the dough out onto a floured work surface and pat into a mass.
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5
Dust the top with flour, then wrap in plastic and refrigerate for 30 minutes.
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6
Line a baking sheet with wax paper and dust with flour.
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7
On a floured surface, cut the dough into 4 pieces; gently roll each into a 3/4-inch-thick rope.
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8
Cut the ropes into 1-inch lengths and transfer to the baking sheet.
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9
Grease a large rimmed baking sheet with oil.
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10
In a large pot of simmering salted water, cook one-third of the gnocchi over moderate heat until they rise to the surface, then cook for 2 minutes longer.
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11
Using a slotted spoon, transfer to the prepared baking sheet.
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12
Repeat with the remaining gnocchi.
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13
Preheat the oven to 200.
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14
In a large skillet, cook one-third of the pancetta in 1 tablespoon of the oil over moderate heat, stirring occasionally, until the fat is rendered but the pancetta is not crisp, 3 to 5 minutes.
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15
Stir in 3 tablespoons of the butter and cook, stirring, until it just starts to brown and smell nutty, about 3 minutes.
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16
Add 10 sage leaves; cook until crisp, 20 seconds.
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17
Add one-third of the gnocchi and cook, undisturbed, until golden on the bottom, 2 to 3 minutes.
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18
Using a metal spatula, flip the gnocchi and cook until browned, about 2 minutes longer.
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19
Stir in 2 teaspoons of the lemon juice and a pinch of the orange zest; season with salt and pepper.
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20
Using a spatula or slotted spoon, transfer the gnocchi, pancetta and sage to a large ovenproof serving dish.
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21
Spoon 2 tablespoons of the fat from the skillet over the gnocchi; keep warm in the oven.
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22
Pour off the remaining fat from the skillet.
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23
Repeat the whole process 2 more times.
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24
Sprinkle Parmesan over the gnocchi and serve.
