Jenn Louis' Ricotta Gnocchetti - Andrew Zimmern

Ingredients

• 480g / 2 cups whole milk ricotta cheese, homemade or store-bought
• 25g / 1/4 cup finely grated Parmigiano Reggiano cheese
• 1 egg
• 1 tablespoon unsalted butter, melted
• Freshly grated nutmeg
• 125g / 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting
• Semolina flour for dusting
• Sauce of your choice
• 1/2 cup extra virgin olive oil
• 3 ounces (85g) pancetta or prosciutto, finely chopped
• 2 1/4 pound (1 KG) ground beef brisket
• 1 yellow onion, cut into medium dice
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 1/2 teaspoon red pepper flakes
• 1/2 cup tomato paste
• 3/4 cup red wine
• 2 1/2 quart (2.7 L) chicken stock, plus more as needed
• Kosher salt and freshly ground black pepper
• Unsalted butter for serving
• Grated Parmigiano-Reggiano cheese for serving