Potato and chestnut flour gnocchi with speck and Gorgonzola

I cook potatoes in the microwave or boil as usual.I rice while hot and let cool slightly so they absorb less flour and stay soft.I beat the egg with a pinch of salt in a small bowl.I sift the two flours together.I add egg to lukewarm potatoes.I add flour, reserving some, and mix quickly until soft but not sticky. I cover with cling film and rest half an hour. I cut pieces, roll into ropes and cut gnocchi, dusting with reserved flour.Run over a gnocchi board if time allows to help them hold sauce.I now make the sauce.I cut speck into strips.I put butter, Gorgonzola pieces and milk in a small pan.I heat gently into a soft cream.I heat a few tablespoons oil in a large pan and add speck.Meanwhile, I boil plenty of salted water and cook gnocchi until floating.I drain into the speck pan.I gently mix with Gorgonzola cream, Parmigiano and ground pepper.I serve with more ground pepper.