Parisian Gnocchi With Sage Brown Butter

In a medium pot (use stainless steel and avoid nonstick pans), bring water, unsalted butter, and salt to a boil over high heat. Remove from heat and stir in flour with a wooden spoon, and then return to heat and cook while mixing until a skin forms on the bottom of the pot.
Remove from heat and transfer dough to a stand mixer fitted with a paddle attachment. Mix on medium speed until dough stops steaming and bowl is no longer hot to touch.
Add eggs one at a time, fully incorporating after each. The exact amount of egg you need will vary based on how much moisture was evaporated. Continue until dough falls off the paddle and leaves a "v" shape hanging from the paddle. Add the grated parmesan cheese and mix to incorporate.
Transfer dough to a piping bag fitted with a round tip (approx. 1/2in). Pipe dough into long lines on a sheet pan lined with parchment. Freeze until firm.
While dough is chilling, boil a pot of salted water and prepare sage brown butter.

In a small pot, add unsalted butter over medium heat. Just as butter becomes aromatic, add sage and garlic and continue cooking until butter is golden brown.
Remove from heat and add salt + pepper to taste.

Add diced pancetta to a large frying pan over medium heat until fat is rendered and meat begins to brown.
Cut firm, cold dough into 1" pieces and drop into boiling water. Once the gnocchi floats, continue cooking for another 45 seconds, then strain and add to frying pan with pancetta. Continue cooking over medium-high heat until gnocchi are very plump and begin to brown.
Toss with sage brown butter and serve with freshly grated parmesan cheese on top. Optional: Squeeze a bit of lemon juice over top after plating.