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


  • 1 1/2 pounds Idaho® yellow potatoes
  • 4 tablespoons butter, divided
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 1 egg
  • 3 ounces flour
  • 2 cups broccoli
  • 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 350°F 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 400°F oven for 5 minutes, until tender. Reserve.
  5. In a large oven-proof 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.
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Yield: 4 servings

Paul Virant
Formerly of - Perennial Virant

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