1. Place speck in a large frypan over medium heat and fry until crisp. Set aside speck, reserving rendered fat in the frypan.
  2. Add brussels sprouts and sauté until golden and soft (add water to steam if required).
  3. Add borlotti beans and rosemary.
  4. Into a pot of boiling salted water, add gnocchi and cook as per packet directions.
  5. Add gnocchi to the frypan, toss to combine and season with salt and pepper.
  6. Divide gnocchi among 4 bowls, top each with 1 tbsp of ricotta and sprinkle with lemon zest.