PREPARATION
Stir together the potatoes with the egg yolk and butter with a cooking spoon.
Add the flour mix, the roasted buckwheat grain and the wild herb pesto.
Work all this quickly to a smooth potato dough.
Then form 1,5 cm thick roll of dough and cut it into equal long pieces.
Roll off the gnocchi by means of a fork.
Cook them for 1-2 minutes in salted water.
Heat some olive oil in a pen and sauté the dried tomatoes, add the speck and gnocchi and toss for 1-2 minutes.
Arrange the gnocchi on a plate, let the butter run into the gnocchi and arrange the ricotta dumpling on top of it.