Potato gnocchi stuffed with PDO Gorgonzola with cream and speck powder

Brown the diced speck without oil in a frying pan over a high flame, once crispy, leave it to dry, then blend to obtain the powder. Melt the butter in a pan with the speck powder over medium-high heat.

Add 1/2 glass of water and the fresh cream, mix until the sauce is back to temperature. Pour the gnocchi directly into the pan and stir gently for 3/4 minutes. Serve directly on the plate, for a more intense taste, grate some smoked ricotta.