For the Gnocchi

• Preheat oven to 425°F.
• Line 2 baking sheets with parchment paper; set aside.
• Wash and scrub potatoes. Using a fork, pierce each potato 8-10 times evenly around surface. Place potatoes on a microwave-safe plate and microwave on high for 4 minutes. Turn potatoes and microwave for 4 more minutes on high.
• Transfer potatoes directly onto oven rack and bake for 20-22 minutes, or until a fork can easily pierce the potato. (Note: This is a good time to prep the toppings for later.)
• Using a kitchen towel to hold the potatoes, peel each potato. Process peeled potatoes through a food mill. Place potatoes on a plate and let cool for 10 minutes.
• Place 3 cups of potatoes in a large bowl. (Note: Any extra potatoes will not be used in this recipe. Save them for another use.)
• Beat egg lightly and add to the bowl with potatoes; stir until just combined.
• Add flour, salt and Parmesan cheese; stir until just combined.
• Transfer mixture to a well-floured countertop. Knead until smooth, adding additional flour as needed.
• Divide dough into 8 equal pieces.
• On a well-floured countertop, roll each piece into a rope approximately ½” thick.
• Cut rope into segments about ¾” in length. Using the back of a fork, gently press down on each segment to create ridges in the dough.
• Transfer gnocchi onto the lined baking sheets. (Note: Ensure that gnocchi are not touching one another on the sheet.)
• Bring a large pot of water to a boil over high heat. Once boiling, add approximately ⅓ of the gnocchi to the pot. Cook for 1½-2 minutes. Remove gnocchi from water with a slotted spoon and place into large bowl. (Note: The gnocchi will rise to the surface after about 1-1½ minutes. Cook for 30 seconds more once they rise to the surface.)
• Repeat with remaining gnocchi.
• Add Parmesan, bacon, broccoli and pecans to bowl; toss until well combined.
• Divide mixture into serving bowls. Garnish with more Parmesan cheese and a drizzle of olive oil before serving.