Description
Baked French onion gnocchi is a cozy, comforting dish that brings together pillowy gnocchi, caramelized onions, a savory broth-infused cream sauce, and a generous topping of melty Gruyère cheese. Inspired by classic French onion soup, this one-pan meal is rich, cheesy, and perfect for cold evenings or an indulgent weeknight dinner.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 2 cloves garlic, minced
Liquid Ingredients
- ½ cup dry white wine
- ½ cup beef or vegetable broth
- ¾ cup heavy cream
Main Ingredients
- 1 lb shelf-stable or refrigerated gnocchi
Cheese
- 1 cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
Garnish
- Black pepper to taste
- Chopped parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for the baking step.
- Caramelize Onions: In a large oven-safe skillet, heat olive oil and butter over medium heat. Add the thinly sliced onions, salt, and sugar. Cook slowly for 20 to 25 minutes, stirring often, until the onions become deeply caramelized and golden brown.
- Add Aromatics: Stir in fresh thyme and minced garlic, cooking for an additional minute until fragrant.
- Deglaze with Wine: Pour in the dry white wine and simmer for 2 to 3 minutes until most of the wine has evaporated, concentrating the flavors.
- Add Broth and Cream: Pour in the broth and heavy cream, then bring the mixture to a gentle simmer to combine the flavors and slightly thicken the sauce.
- Cook Gnocchi: Stir in the gnocchi and cook for 2 to 3 minutes on the stovetop until they begin to soften and absorb the sauce.
- Add Cheese and Prepare for Baking: Remove the skillet from heat and mix in half of the shredded Gruyère cheese. Then sprinkle the remaining Gruyère and Parmesan cheese evenly over the top of the gnocchi mixture.
- Bake: Place the skillet into the preheated oven and bake for 15 to 20 minutes, or until the dish is bubbly and the cheese on top is golden and browned.
- Rest and Garnish: Remove from the oven and allow the dish to rest for a few minutes to settle. Garnish with freshly ground black pepper and chopped parsley if desired before serving.
Notes
- For a vegetarian version, use vegetable broth and ensure the cheese is rennet-free.
- You can substitute mozzarella for Gruyère cheese if desired.
- Serve alongside a simple green salad or crusty bread for a complete meal.
