Ricotta Gnudi's with a brown butter sauce

Gnudi's are basically the inside of a ravioli briefly sautéed in butter. I first discovered Gnudi's at The Spotted Pig in downtown New York, and it simply blew my mind, I just had to make them, so soon after I found a recipe, doctored it up a little and have been making them ever since. This recipe is adapted from esteemed chef of The Spotted Pig, April Bloomfield. I will admit, the Gnudi's at the Spotted Pig are better then mine, but mine are definitely up there. I have made some changes to the original recipe with the addition of pancetta and rosemary.

SPOTTED PIG'S RICOTTA GNUDI
Ingredients:
1 egg

340 g fresh ricotta cheese (about 1 1/2 cups)
113 g freshly grated parmigiano reggiano (about 1/2 cup)
1/3 cup semolina flour

1 Tbsp all purpose flour

1 tsp chopped rosemary

1 Tbsp cubed pancetta

2-4 Tbsp butter for sauce

Directions:
In a small mixing bowl, combine the ricotta, one teaspoon rosemary, egg, Parmigiano, half of the flour and the tbls of all-purpose flour. Using a wooden spoon, mix until the ingredients are well combined. Salt and pepper to taste.Place the remaining flour in a shallow bowl. Using floured hands, pinch about a tablespoon worth of mixture and form into a little football or gnocchi shape. Dredge each through the flour in the bowl and onto a baking sheet. Continue this until you've made as many gnocchi shaped pieces as you can. You can either immediately poach them or cover with foil and refrigerate for up to a few hours.
While the gnudi are boiling, melt the butter in a saucepan until it has foamed and the foam has subsided and the butter starts to turn a honeyed sort of brown. Add pancetta and sauté until super fragrant and a bit crisp. Once gnudi is cooked, place them in pan with butter sauce for 30 seconds on each side. transfer to plate and top with browned pancetta butter and a serious grating of Parmesan.