Beat yolks and add ricotta, sweet potato and Parmesan and mix until smooth paste.
Add flour in slowly in 2 tablespoons at a time and mix till all flour incorporated and mix is moldable. Roll mix to small balls then let rest 30 minutes. After resting coat in oil and roll in Semolina flour—store up to two days.
Preheat oven to 300.
In a medium high cast iron pot or Dutch oven add oil and Sear pork shanks till browned on all sides, then remove until later.
Add in and sauté onions, carrots, celery in oil until starting to caramelize.
Once caramelized, de-glaze pan with Moscato making sure to scrape all fond from bottom of pan.
Add in all other ingredients (except butter and shanks) and bring to rolling boil. When boiling turn off sauté heat and add in shanks.
Cover pan and place in oven and cook until fork tender, about 40 to 60 minutes.
When removed from oven place shanks on sheet pan and keep warm. Blend all of braising liquid in blender and strain. Return braising liquid to sauté pan and reduce by half for sauce.
Boil water and add gnocchi, when gnocchi floats add to reduced sauce and mount with butter.
Add gnocchi to individual plates, top with shanks, glaze shanks with any remaining sauce and garnish with chimichurri.