Cut speck into strips; transfer to pot along with a drizzle of hot oil.
Chop the walnuts with a knife, add them to the speck; stir and cook for a couple of minutes.
Meanwhile, prepare the fondue. Cut the taleggio cheese into cubes and add them to the heated cooking cream; stir until smooth and creamy.
It is time for the stars of the recipe: the Nonna Rina potato gnocchi. Cook them in plenty of boiling salted water, as indicated on the package; drain directly into the pan along with the speck and walnuts, mix with the sauce.
Plate the gnocchi with speck and walnuts on a bed of taleggio cheese fondue, complete with a grinding of black pepper and... ready!