Prepare the gnocchi:

In a large bowl place the ricotta and using a spatula mix well to break it up a bit. Next, slowly add the Parmesan cheese and stir well to combine.

Add in the sifted flour in small increments (¼ cup at a time) to ensure that the mixture is even.

Finally add in the pepper, salt, nutmeg, parsley, and lemon zest. Mix well and form the dough into a ball.

Next, place the dough on a floured surface and divide it into 4 pieces.

working with one ball at a time, roll it out into a rope that measures about 12" x ½"

Cut gnocchi into 1" pieces with a sharp knife, and place on a floured baking sheet.

Using the back of a fork, press down on each individual gnocchi. This step is optional.

Place tray in the freezer, for about 30 minutes, or until the gnocchi are completely frozen.

Boil water in a pasta pot.

While the water is boiling start making the sauce.

Place arugula, olive oil, lemon juice, pepper, garlic, salt, and cinnamon in a food processor, and blend on high until you have a thick paste. If the sauce seems too thick add another tablespoon of olive oil. Set aside.

Cook the gnocchi a few at a time until they float (this indicates that they are ready).

Cook the pancetta in a skillet until slightly brown, and transfer to a small plate to drain atop a paper towel.

Finally, pour sauce over gnocchi and top with pancetta.