Aromatic dumplings

Preparation:

Preparation: Boil the potatoes in their skins, as soon as they are cooked, peel them and pass them through a potato masher, dropping the proceeds onto a pastry board. Leave to cool slightly then salt and add the flour (the quantity depends on the type of potatoes). Mix everything well, adding more flour if necessary, until you get a mixture that comes off well from your hands. Cut it into pieces, roll them on a floured surface then cut the cylinders at regular intervals of about 1 cm. As soon as they are ready, plunge the gnocchi into boiling salted water and drain them with a slotted spoon. Melt the butter, add the roughly chopped speck and finely chopped sage and rosemary. Season the gnocchi, as you drain them, with the flavored butter. Serve hot.