Slice the zucchini thinly using a mandoline. Sauté in a pan with a little olive oil until softened. Transfer to a blender and blend until smooth.

Combine the blended zucchini with all-purpose flour until you have a very soft dough. Shape into a small ball (lightly oil your hands after forming the dough to handle it more easily).

Bring a pot of water to a boil. Cut the zucchini gnocchi directly into the boiling water using oiled scissors. Cook until they float to the surface.

Meanwhile, sauté the speck in a pan until it becomes crispy.

Finally, combine the gnocchi and crispy speck in the pan, toss together, and add a little black pepper if desired.