Step 1

In a bowl, place the Ricotta cheese, 1/3 cup of grated cheese, egg, and 1/2 teaspoon of salt.

Step 2

Add 1 cup of the flour and mix with a spoon until you have formed a shaggy dough.

Step 3

Dump the dough out onto a lightly floured surface, and knead a few times with your hands, adding an additional flour if the dough is too sticky.

Step 4

Cut into 1 inch slices and gently place on a lightly floured baking sheet.

Step 5

Continue with the rest of the dough in this manner.

Step 6

Store the gnocchi in the refrigerator until needed.

Step 7

In a small frying pan, heat the oil over medium heat, then cook the pancetta until lightly browned.

Step 8

Drain the oil and set aside.

Step 9

Trim the woody ends off of the asparagus spears and cook them in lightly salted water for about 4 to 5 minutes until tender.

Step 10

Cut off the tips, reserve and set aside, then cut the stems into pieces.

Step 11

In a saucepan, add the cream, garlic, and chopped asparagus stems and heat over a low flame.

Step 12

Add the grated Parmesan cheese, and use a hand wand to puree the sauce until it is very smooth.

Step 13

Taste, stir in the pancetta, and season with salt and pepper.

Step 14

Keep the sauce warm while you cook the gnocchi.

Step 15

Bring a large pot of salted water to boil, and drop the gnocchi into the water.

Step 16

Remove as soon as most have floated to the top, 4 to 5 minutes.

Step 17

Drain in a colander, and return to the pot.

Step 18

Gently toss the gnocchi with the sauce and reserved asparagus tips.

Step 19

Serve immediately, topped with a spoonful of additional grated cheese and some cracked black pepper.