• Put a pan of water on to boil for the gnocchi. Add salt once it starts to boil. Then bring to the boil again

Prepare the speck and walnuts

• Cut the speck into small cubes, chop the rosemary and the walnuts.
• Heat a tablespoon of olive oil in a frying pan or skillet. Fry the speck until it starts to brown slightly. Add the rosemary and cook until the speck is almost crispy. Add the chopped walnuts. Allow them to toast a little then turn off the heat.

Make the Parmesan cream

• Put the cooking cream into a saucepan on a low heat. Reduce the cream slightly and then add 60 g of the grated Parmesan. Stir until the cheese melts and the sauce thickens. Add a pinch of nutmeg if desired and salt and pepper to taste. (If the cream seems to watery you can add an egg yolk to thicken it. Continue to stir until the egg is cooked and the cream thicker)

Finish the dish

• Divide the cream between the plates you are going to serve on just before the gnocchi are ready.
• Cook the gnocchi in the boiling salted water when they come up to the surface remove them with a slotted spoon and put them in the plates/bowls with the Parmesan cream. (don’t mix the gnocchi with the cream. Just place them on top)
• Sprinkle the speck, walnuts and rosemary on top of the gnocchi in the plates. Serve immediately with extra grated Parmesan.