In a bowl mix the well-dry ricotta, flour, egg, salt and pepper.
Spread the dough obtained in the classic shape of the gnocchi, cut and cook in plenty of salted water.
Separately heat the champignons with some butter, speck and sage and pour it on the drained gnocchi.
Sauté repeatedly and serve on a hot plate.
Sprinkle with parmesan and pepper and serve.