Bring a large saucepan of generously salted water to the boil.
Heat the olive oil and half the butter in a large skillet over medium heat. Add the speck and cook for 3–4 minutes until lightly golden and fragrant. Keep the pieces tender rather than cooking them until very crisp.
Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
Add the remaining butter and shallot. Cook for another 2–3 minutes until the shallot softens. Add the garlic and cook for 30 seconds until fragrant.
Pour in the white wine and scrape up any flavour from the bottom of the pan. Allow the wine to bubble for approximately 1 minute.
Reduce the heat and stir in the cream. Bring to a gentle simmer, then add the parmesan and stir until melted and smooth.
Season with freshly cracked black pepper and a pinch of salt. Taste and adjust, keeping in mind the speck and parmesan already add saltiness.
Add the gnocchi to the boiling water and cook until they float to the surface, approximately 2–3 minutes. Reserve ⅓ cup of the cooking water before draining.
Add the gnocchi and most of the parsley to the skillet. Toss gently until coated in the sauce, adding a splash of cooking water as needed to keep it silky and glossy.
Spoon into shallow bowls and finish with the remaining parsley, generous finely grated parmesan and another crack of black pepper.
