Peel and crush a medium garlic clove. Add it to a nonstick skillet with a few sprays of cooking spray and a few ladles of water. Sauté briefly.

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

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

Season the tomatoes with salt and pepper to taste, and add a few fresh basil leaves. Pour a few ladles of the pasta cooking water into the skillet to help form a sauce, which will thicken as it cooks. For extra flavor, you can add a packet of sugar (optional) to balance the acidity of the tomatoes.

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

When the water boils, add the gnocchi to the pot. They only need about a minute to float to the surface. Use a slotted spoon to transfer them to the sauce, letting them finish cooking as the sauce thickens.

Finish with a drizzle of olive oil and plate the dish. Top with the crispy speck and finish with a sprinkle of black pepper or Parmesan cheese. And there you have it—a recipe that's even easier to make than it is to describe!