In a large lidded deep fry pan or skillet, heat a tablespoon of olive oil over medium heat and fry the finely diced bacon to your liking; I like to fry two-thirds of the bacon until cooked, and the remaining third until crunchy.

Scoop out the bacon with a slotted spoon and transfer it to a dish, leaving the oil to cook the broccoli, and fry the florets until cooked to you liking; we like the broccoli just-cooked so it’s still fresh and green. Transfer the broccoli to a dish.

Add a tablespoon of olive oil and two tablespoons of butter to the same pan, add the potato gnocchi, stir to ensure the pieces are separated and fully coated in the boil and butter, put the lid on and fry for a few minutes.

Remove the lid and use a wooden spoon to stir the gnocchi, which should have puffed up and be starting to crisp up and brown on the outside, and continue to stir the gnocchi occasionally.

When the gnocchi is mostly browned all over, try a piece of the pasta. If the gnocchi is soft and fluffy within and crispy and brown on the outside, it’s ready.

Return the broccoli and most of the bacon to the fry pan, saving a little crispy bacon for garnishing, and add the salt and pepper. Stir to combine well, taste, and adjust the seasoning to suit your palate.

Divide between plates, drizzle on a little extra virgin olive oil, and serve immediately with grated parmesan, more salt and pepper, garlic salt or chilli flakes, or perhaps some fried breadcrumbs or dukkah, and a side salad.