To make the truffle gnocchi: set a fine mesh strainer over a medium bowl and add the ricotta. Allow the ricotta to drain in the fridge for at least 30 minutes, but longer is better. Drain the liquid from the bowl, wipe it clean and add the strained ricotta to the bowl with 2 eggs, parmesan, truffle, salt and pepper. Fold until well combined. Add the flour and gently fold until all the flour is incorporated and the dough is only slightly sticky.

Flour a surface to work on and turn the dough out onto your work surface. Divide the dough into five pieces. Dust a piece with flour and roll into a 3/4" thick rope. Using a knife or bench scraper, cut the rope into 1" pieces and transfer to a lightly floured baking sheet. Repeat with remaining dough. Refrigerate uncovered until ready to use.

To make the sauce: Preheat an oven to 400 degrees F. Line a baking sheet with foil and lay the bacon out in a single layer. Bake until bacon is crispy, about 15-20 minutes. Transfer bacon to a paper towel lined plate to cool. Add 1 tablespoon of the rendered bacon fat to a skillet over medium heat. Add the shallot and cook, stirring frequently, until softened. Add the cream and bring to a simmer. Add the parmesan and goat cheese and stir until both cheeses are melted. Season to taste with salt and pepper. Crumble all the cooked bacon and add half of it to the sauce. Set aside.

To cook the gnocchi: Bring 3 quarts of water to a rolling boil (this is super important! the water has to be boiling or the gnocchi will turn out gummy). Season the water lightly with salt. Working in batches of 15-20 pieces, add the gnocchi to the boiling water and allow them to boil for about 3 minutes. Using a slotted spoon, transfer the cooked gnocchi to the sauce. Repeat with remaining gnocchi. If the sauce is a little thick, add a couple of tablespoons of the gnocchi pasta water to the sauce. Toss so that the gnocchi is well coated in sauce. Transfer to a serving bowl and top with remaining bacon, calabrian chili, minced chives and more parmesan.