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Baked French Onion Gnocchi

Baked French onion gnocchi in a rich caramelized onion broth, finished with a golden Gruyère cheese crust. You’ll simmer the sauce until silky, then bake until the gnocchi are cooked through and the top is bubbling.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

potato gnocchi
  • 1 lb potato gnocchi Uncooked
onions
  • 3 onions large, thinly sliced
garlic
  • 4 clove garlic minced
butter
  • 3 tbsp unsalted butter
olive oil
  • 1 tbsp olive oil
dry white wine
  • 0.5 cup dry white wine or dry sherry
beef broth
  • 2 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
fresh thyme
  • 1 tsp fresh thyme
heavy cream
  • 0.5 cup heavy cream
Gruyere cheese
  • 2 cup Gruyere cheese, shredded
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the unsalted butter with the olive oil in a large oven-safe skillet, then add the thinly sliced onions. Cook over medium-low heat for 35-40 minutes, stirring occasionally, until deeply caramelized and glossy.
Build the French onion sauce
  1. Pour in the dry white wine or dry sherry to deglaze the skillet, scraping up the browned bits. Cook for 2 minutes until the liquid reduces slightly.
  2. Add the minced garlic and fresh thyme, then stir to coat the onions. Cook for 1 minute until fragrant.
  3. Add the beef broth, Worcestershire sauce, and heavy cream, then bring the mixture to a simmer. Maintain a gentle simmer for 1-2 minutes so it looks smooth and slightly thickened.
Cook and bake the gnocchi
  1. Add the uncooked potato gnocchi to the skillet and stir to coat in the sauce. Season with salt and pepper to taste so the gnocchi are evenly covered.
  2. Scatter the shredded Gruyère over the top in an even layer. Spread it so the surface is covered for a golden crust.
  3. Bake (or broil) at 425F for 15-18 minutes, until the gnocchi are cooked through, the sauce is bubbling at the edges, and the cheese is golden. Let it stand for 3-5 minutes after baking so the sauce clings to the gnocchi.

Notes

Pro tip: stir the onions often toward the end so they caramelize evenly without burning. Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a 325F oven or microwave until hot. Freezing is not recommended because gnocchi can soften and the cream sauce may break after thawing. For a lighter option, swap half-and-half for the heavy cream for a slightly less rich sauce.