Start by cooking the pumpkin gnocchi in plenty of salted water; wait until they rise to the surface, then cook for 2–3 minutes. In a large frying pan, heat the olive oil over a medium heat. Add the speck, cut into thin strips, and fry until crispy, about 3–4 minutes. Add the chopped walnuts to the pan with the speck and continue to cook for another minute, stirring.
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