Gnocchi with Broccoli, Bacon, Créme Fraîche, Chives and Cheddar

Menu Part: 
Entree
Cuisine Type: 
French
Serves: 
4 servings

Puffy potato gnocchi pairs with broccoli, sweet onion, bacon and creamy crème fraîche for a satisfying and hearty dish.

Ingredients

11⁄2 lb. Idaho yellow potatoes
4 tbsp. butter, divided
Salt to taste
Freshly ground black pepper to taste
1 egg
3 oz. flour
2 cups broccoli
Extra virgin olive oil to taste
1⁄2 sweet onion, sliced
3⁄4 cup bacon lardons, crispy, with rendered fat
1⁄2 cup crème fraîche
1 cup smoked cheddar, grated
2 tbsp. chives, chopped

Steps

1. In 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 ½-in. diameter rope, cut and shape gnocchi. Blanch in simmering water until floating and firm; drain and cool completely. Reserve.

3. 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.

4. In large ovenproof pan, sweat onions in remaining butter over medium-low heat. Add bacon, broccoli and gnocchi and sauté until heated through. Add crème fraîche and bring to a simmer.

5. Remove from heat, top with cheddar and place under preheated boiler until cheese melts and browns. Plate, garnish with chives and serve.

Recipe by Idaho Potato Commission 

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another. It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...
Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources