Dice the pancetta and cook in a skillet over medium heat, stirring occasionally, until crispy. Remove to a plate lined with paper towel to soak up excess grease. Slice the asparagus into one-inch sections and add to the skillet, after removing the pancetta. Cook on medium heat for about 5 minutes, until the outside is slightly tender.

2. While asparagus is cooking, chop onion and garlic. Remove cooked asparagus from the pan and add onion and garlic.  There should still be plenty of grease in the skillet from the pancetta, but you can add a Tbsp of olive oil if it seems too dry. Cook the onion and garlic until the onion softens. Start cooking the gnocchi according to the directions on the package (typically, add to a large pot of boiling water and let cook for 4-5 minutes, until all the gnocchi floats to the top).

3. Add ricotta and milk to the onion and garlic. Stir gently until the ricotta softens and becomes smooth. Lower heat, and stir in gnocchi, pancetta, and asparagus. Add salt, pepper, basil, tarragon, and dill, and stir until well-mixed. Add more salt to taste. If you prefer a thinner sauce, it should be ready to serve at this point. For a thicker sauce, let cook on low for another minute or two before serving.