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

Idaho Potato Commission
  • Yield: 6 servings


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