Description
This Baked French Onion Gnocchi is a comforting and indulgent dish featuring tender potato gnocchi simmered in a rich, creamy caramelized onion sauce, topped with melted Gruyère and Parmesan cheese. Perfectly baked until bubbly and golden, this French-inspired main course is ideal for a cozy dinner that combines rustic flavors with a luxurious cheesy finish.
Ingredients
Scale
For the Caramelized Onion Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (or low-sodium broth)
- 1 cup heavy cream
- 1/2 cup beef or vegetable broth
Main Ingredients
- 1 package (16 oz) shelf-stable or refrigerated potato gnocchi
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) to prepare for baking the gnocchi dish after stovetop preparation.
- Caramelize onions: In a large oven-safe skillet, heat olive oil and butter over medium heat. Add the thinly sliced onions and cook for 20 to 25 minutes, stirring often, until they are deeply golden brown and caramelized. This slow cooking releases their natural sweetness and flavor. Season with salt, black pepper, and fresh thyme to enhance the aromatic base of the sauce.
- Add garlic and deglaze skillet: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits stuck to the skillet. Allow the liquid to simmer until mostly evaporated, concentrating the flavors.
- Simmer creamy sauce: Stir in the heavy cream and broth, then bring the mixture to a gentle simmer. This creates the rich creamy base that will coat the gnocchi beautifully.
- Cook gnocchi in sauce: Add the potato gnocchi directly into the sauce, cooking for 3 to 4 minutes and stirring gently. The gnocchi will begin to soften and absorb the sauce flavors without boiling separately.
- Add cheese and bake: Remove the skillet from heat, sprinkle the shredded Gruyère and grated Parmesan evenly over the gnocchi. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the cheese is bubbly and golden brown on top.
- Rest and serve: Let the baked French Onion Gnocchi rest for 5 minutes after baking, allowing the sauce to thicken slightly and flavors to meld before serving.
Notes
- Gruyère cheese can be substituted with Swiss cheese if unavailable.
- For added depth of flavor, substitute the broth with mushroom or beef broth.
- This dish pairs wonderfully with a simple green salad or crusty bread for a complete meal.
