Creamy speck ham spätzle

Slice the speck into lardons, about 0.5cm thick, fry in a non-stick skillet with nothing else, about 10 minutes. Once browned, remove from the skillet and set aside.
In the same skillet, add 100ml of water, 250ml of cooking cream and the spätzle organic Tyrolean gnocchi. Cook, about 3 minutes, then add ¾ of the speck, some grated nutmeg, pepper and a few tablespoons of grated parmesan cheese. Cook for 4/5 minutes more, until the sauce reaches the right thickness and serve adding the remaining speck as decoration.

Thanks to Wine&culinarydisaster