Homemade Gnocchi with Speck and Artichokes

Method

1. Mash the hot boiled potatoes with a potato masher or fork until smooth.
2. Add salt, rice flour (or corn starch), and grated Parmesan cheese. Knead until you get a smooth, soft dough. Do not overwork; add flour a little at a time as needed.
3. For the sauce, slice the onion and sauté in olive oil. Add the speck (or guanciale or prosciutto) cut into strips and cook until crispy.
4. Add the artichokes, sliced thinly, a little water, and salt. Cook until tender.
5. On a lightly floured surface, roll the dough into a long rope about 1 cm thick. Cut into small pieces. Optionally, press each piece with a fork to create ridges (or simply roll into small balls).
6. Test one gnocco in boiling salted water: if it floats and does not fall apart, the dough is correct. If it falls apart, add a little more flour to the dough.
7. Cook the gnocchi in boiling salted water until they float to the surface. Drain them.
8. Toss the cooked gnocchi into the speck and artichoke sauce. Mix gently.
9. Serve immediately with grated Parmesan cheese on top.