Gnocchi: put the ricotta through a sieve, add the bread softened in milk, sifted flour, salt and freshly ground pepper, when smooth let cool in the refrigerator for at least 15 min. Make the gnocchi with a pastry bag or using two tablespoons. Cook in abundant salted water for about 6-8 minutes according to the size of the gnocchi.
Leeks with aroma of thyme: Braise the leeks in butter adding broth as needed and the salt. When almost cooked dust with finely chopped thyme.
Julienne of sautéed “speck”: Cut the speck into thin strips and sauté on high heat.
Presentation of the dish: Drain the gnocchi and set on the plate on a bed of braised leeks and a side of sautéed speck.