Brown the cubed speck without oil in a pan over high heat until it becomes crispy. Melt the butter in the pan, add 1/2 glass of water and the fresh cream and mix until the sauce is back to temperature. Pour the gnocchi directly into the pan and stir gently for 3 minutes.

Serve directly on the plate with a sprinkle of Parmigiano Reggiano or Grana Padano cheese.