A Delicious Combination of Flavors!

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Make A Delicious Combination of Flavors!

Serve up his potato gnocchi recipe as an Easter side dish with wonderfully crispy bacon, broccoli florets and sweetcorn kernels.  A simple and satisfying dish if ever there was one. 

Potato Gnocchi with Broccoli, Bacon and Sweetcorn

Serves 4

Total time:  1 hour, 45 minutes.

Ingredients

Gnocchi

1 large floury potato ( or several, you need 12 ozs)

1/2 cup of plain flour

1 egg

sea salt

pepper

Bacon and Vegetables

8 oz of broccoli

1 fresh corn on the cob

4 bacon pieces, cut into strips

Parmesan

olive oil

salt

Preparation

Gnocchi

Preheat the oven to 350°F

Scatter a bed of salt onto a baking tray, place the potato on top and bake in the oven until cooked and fluffy in the middle (for around 50-60 minutes). *See Broccoli below re bacon.

When cooked, allow to cool slightly and scoop out the flesh. Pass through a potato ricer while still warm.  Try not to overwork the potato, keeping it as light as possible. Add the flour and the egg yolk, season with salt and pepper and gently mix to combine into a dough.

Dived the mixture into 2 and roll into sausage shapes around 3/4 in thick. Cut into 3/4 in short pillow-shaped gnocchi and store on parchment paper in the refrigerator until ready to cook.

Avoid over-working the mashed potato for perfectly light gnocchi.

Broccoli, Bacon and Corn

Cut the broccoli into bite-size florets and set aside. Steam the corn on the cob until tender, for 4-6 minutes. Remove from the steamer and allow to cool before carefully removing the kernels with a sharp knife.

Heat a small dash of olive oil in a saucepan on a medium heat. Add the bacon and cook until golden in color, flipping every minute or two for an even color. *You can also lay your whole bacon strips on a cooling rack set inside a lipped baking sheet and bake at 350°F for about 30 minutes or until crispy. Lay the bacon on layered paper towels to absorb any grease then cut or crumble into pieces for the recipe.

Place 2 pans of water on the stove, bring to the boil and add a good pinch of salt to each. Add the gnocchi to one pan while stirring the water, and the broccoli florets to the other. Once the gnocchi floats to the top, allow to simmer for 1 more minute.

Strain the broccoli and add to the saucepan containing the bacon. Remove the gnocchi with a slotted spoon and add to the same pan, along with the corn kernels. Toss gently to mix all the ingredients together before dividing between bowls. Serve immediately with some grated Parmesan or Pecorino, if desired.

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