Ricotta and buckwheat gnocchi with tomato sauce and speck

Very light, egg-free, tasty and easy gnocchi with spicy sauce. Wholemeal flour can replace buckwheat; flour must be finely ground to avoid gritty texture.
INGREDIENTS FOR 2
GNOCCHI
250 G RICOTTA
80 G FINELY GROUND BUCKWHEAT OR WHOLEMEAL FLOUR
NUTMEG
SALT
I drain ricotta into a bowl and grate nutmeg.I add salt.I gradually stir in flour.Adjust to ricotta consistency: dough should be workable, not hard, and form ropes on a floured surface. Work as little as possible.I cut gnocchi. Very quick!SAUCE
1 SMALL TIN TOMATO PASSATA
1 GARLIC CLOVE
CHILLI
EXTRA VIRGIN OLIVE OIL
SALT
BASIL
GRATED PARMIGIANO
6 SPECK SLICES TO GARNISH
I heat extra virgin olive oil, garlic and a teaspoon chilli in a small pan, adjusting heat to taste.I add passata and salt.I cook about ten minutes, add torn basil and rest.I cut speck into strips.I brown in a small pan with a tablespoon oil.I boil gnocchi in salted water and gently lift into a sauce pan with a slotted spoon as they float.I add sauce and a small ladle cooking water, gently shake because they are delicate, and add grated Parmigiano.Serve with a drizzle of oil.