Prepare the sauce by melting the butter with the sage in a small pan.
Cut the Bomè speck into cubes and sauté it in a pan.
Blend the cooked polenta in a food processor and knead it together with the grated Parmesan, breadcrumbs, and nutmeg.
Transfer the mixture to a work surface and, with floured hands, take small portions at a time to shape into rolls. Cut these rolls into small pieces to form many tiny gnocchi.
Bring plenty of salted water to the boil and cook the gnocchi until they float to the surface.
Season with the butter, the crispy speck and a sprinkling of parmesan cheese.
