Tyrolean Spinach Gnocchi with Cherry Tomato Sauce and Crispy Speck

Peel and crushing a medium garlic clove. Place it into a nonstick skillet along with a few sprays of cooking spray and a few ladles of water, then sauté briefly.

Thoroughly wash about 20 red or yellow cherry tomatoes, quarter them, and add them to the skillet for a light sauté.

Meanwhile, fill a separate pot with water and add a generous handful of kosher salt. Bring this water to a boil.

Season the tomatoes with salt and pepper to your desired taste, then add a few fresh basil leaves. Pour a few ladles of the gnocchi cooking water into the skillet; this will help create a sauce that will thicken as it cooks. For an enhanced flavor, you have the option to add a packet of sugar to help balance the acidity of the tomatoes.

In a hot nonstick pan, toast the sliced speck until it becomes crispy. Once crisp, drain off any excess fat and set the speck aside.

Once the water boils, add the gnocchi to the pot. They typically only need about a minute to cook until they float to the surface. Use a slotted spoon to transfer them directly into the sauce, allowing them to finish cooking as the sauce continues to thicken.

To finish, drizzle with olive oil and then plate the dish. Garnish with the crispy speck and a final sprinkle of black pepper or Parmesan cheese. And just like that, you have a recipe that's even simpler to prepare than it is to explain!