William Drabble serves up his potato gnocchi recipe with wonderfully crispy bacon, broccoli florets and sweetcorn kernels – a simple and satisfying dinner if ever there was one. Avoid over-working the mashed potato for perfectly light gnocchi.
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)
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 2cm thick. Cut into 2cm short pillow-shaped gnocchi and store on silicone (or baking) paper in the fridge until ready to cook
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Cut the broccoli into bite-size florets and set aside. Steam the cob of corn 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 colour, stirring every minute or two for an even colour
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
Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.
