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For the Asiago Espuma: In a pot over low flame, heat milk to 176°F. Transfer milk to a blender, add Asiago, and blend until smooth. Season with nutmeg then blend in xanthan to thicken. Strain through a fine mesh sieve. Load into a soda siphon and charge twice. Keep warm.
For the Bordelaise: In a saucepan over medium-high flame, heat oil. Add shallot and garlic and sweat until translucent. Add thyme and cook until fragrant. Add red wine and reduce to a glaze. Add veal glace and reduce to a sauce-like consistency. Stir in the bone marrow. Keep warm.
To Assemble and Serve: Bring a pot of salted water to a boil. Add gnocchetti and blanch until al dente. Transfer gnocchetti and a splash of pasta water to a saucepan over medium heat. Add 4 ounces Bordelaise and cook until the sauce coats the pasta, adding more pasta water as needed. Remove from heat and stir in butter. Season with salt and pepper. Divide into 4 bowls for an appetizer or 2 bowls for an entrée. Using the soda siphon, cover the pasta with Asiago Espuma. Top with finely grated black truffle and freshly cracked black pepper.