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

Menu Part: 
Cuisine Type: 
4 servings

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


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


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

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

FSD Resources