Ricotta gnocchi

Name: Ricotta gnocchi
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1800 g full cream milk; 80 g white vinegar; 80 g Parmesan cheese, crust removed and cut into pieces (3 cm); 150 g 00 pasta flour or plain flour; 1 egg; salt, to taste; ground nutmeg, to taste; 80 g Parmesan cheese, crust removed and cut into pieces (3 cm); ¼ lemon, zest only, no white pith; 30 g sunflower seeds; 30 g pumpkin seeds (pepitas); 30 g pickled capers; 150 - 200 g pancetta, cut into pieces (1 cm); 20 g extra virgin olive oil; 250 g cherry tomatoes, cut into halves; 30 g lemon juice, (approx. 1 lemon); 3 leaves fresh silverbeet, (approx. 80 g), thinly sliced (1 cm); 2 pinches ground black pepper; water, for boiling