Lamb Bolognese with Ricotta Gnocchi – Garden & Gun

Ingredients

• 1 lb. drained ricotta
• 1 egg, beaten
• 50 grams (about ½ cup) freshly grated Parmesan
• Pinch freshly grated nutmeg
• ¾ tsp. salt
• 90 grams (about ¾ cup) 00 flour, plus more for dusting
• 3 tbsp. extra virgin olive oil
• 1½ tsp. crushed red pepper, or more to taste
• 1 small red onion, diced
• 1½ tsp. minced garlic
• 1½ tsp. ground toasted fennel seed
• 1 carrot, peeled and diced
• 3 oz. pancetta, ground (or very finely chopped)
• 1 lb. ground lamb
• ⅔ cup white wine
• 1 (28-oz.) can San Marzano plum tomatoes, pureed in a blender or food processor
• ⅓ cup heavy cream
• Coarse kosher salt, to taste
• 6 oz. butter, cut into small pieces
• 1 bunch fresh mint
• 1 bunch parsley, finely chopped
• Grated Parmesan, for serving
• Sea salt, to taste