To make the gnocchi, place the ricotta in a sieve for 30 minutes in a fridge to drain away any excess water. When ready, press the ricotta through the sieve with the back of a spoon into a mixing bowl. Add the rest of the ingredients and knead together into a smooth dough, adding extra flour if needed. Transfer the dough onto a lightly floured surface. Cut into 4 pieces and roll each piece into 3cm thick cigar shapes. Cut into 2cm long gnocchi and roll into a little flour.

To prepare the sauce, peel and finely chop the shallot and cook in the butter and olive oil until soft. Cut the speck into strips and add to the pan, cooking for further 2 minutes. In the meantime, slice the artichokes into thin strips and add to the pan. Season well with fresh pepper and turn off the heat.

Next, cook the gnocchi in a large pan of boiling salted water until they rise to the surface. This should take only a minute of two. Add the cooked gnocchi to the prepared sauce and add some Parmesan cheese and some of the cooking water to amalgamate. Serve immediately.