Start this recipe by preparing the sauce. Heat the olive oil in a frying pan and brown the pancetta, garlic and chilli for one minute. Add in the chopped onion and continue to cook for 3-4 minutes. Add in the tomato paste and cook for 30 seconds before adding in the chopped tomatoes and a little water. Season well with salt and pepper, turn down the heat and continue to cook for 15 minutes. When ready, stir in the chopped basil leaves. Meanwhile, prepare the ricotta gnocchi. Mix the flour, ricotta, egg yolks, grated Parmesan, nutmeg and seasoning together in a large bowl to form a soft, moist dough. Tip the mixture out onto a floured work surface and knead for 3-5 minutes. Roll the dough into a long, thin sausage shape, then cut into dumplings about 2cm long. Cook the dumplings for 3-4 minutes in a large saucepan of salted boiling water. Return the pan to the heat, bring to the boil and simmer for five minutes. Remove the dumplings from the pan with a slotted spoon and place them into individual oven dishes. Spoon over the sauce and sprinkle with the extra Parmesan cheese. Place under a hot grill to brown the top and serve immediately.