Gnocchi with Broccoli, Bacon, Creme Fraiche, Chives and Smoked Cheddar

  • Yield 6 servings

Italian-style dumplings accompanied by broccoli, bacon and cheese, make up this tasty dish that your family is sure to love.

Idaho Potato Commission


1 1/2 pounds Idaho yellow potatoes
4 tablespoons butter, divided
1/2 teaspoon salt, as needed
1/4 teaspoon freshly ground black pepper, as needed
1 -- egg
3 ounces flour
2 cups broccoli
2 tablespoons extra-virgin olive oil, as needed
1/2 -- sweet onion, sliced
1/2 cup creme fraiche
3/4 cup bacon lardons, crispy, with rendered fat
1 cup smoked cheddar, grated
2 tablespoons chives, chopped



  1. In a large pot of water, boil potatoes until tender. Drain, peel and transfer to preheated 350F oven until dry. Press through ricer. Stir in 2 tablespoons butter, and season with salt and freshly ground black pepper. Add egg then flour and mix to incorporate.
  2. Roll dough in 1/2-inch diameter rope; cut and shape gnocchi.
  3. Blanch in simmering water until floating and firm; drain and cool completely. Reserve.
  4. Coat broccoli with olive oil, season with salt and freshly ground black pepper and roast in preheated 400F oven for 5 minutes, until tender. Reserve.
  5. In a large ovenproof pan, sweat onions in remaining butter over medium-low heat. Add bacon, broccoli and gnocchi and saute until heated through. Add creme fraiche and bring to a simmer. Remove from heat, top with cheddar and place under preheated boiler until cheese melts and browns. Plate, garnish with chives and serve.
Recipe by Paul Virant, Chef-Partner, Perennial Virant, Chicago, IL



Get every new post delivered to your Inbox.

Join 279 other followers