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Baked French Onion Gnocchi

Baked French onion gnocchi with deeply caramelized onions and a bubbly Gruyere crust. Gnocchi bake until tender and coated in rich, savory onion broth.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

potato gnocchi
  • 1 lb potato gnocchi Uncooked
onions
  • 3 large onions Thinly sliced
garlic
  • 4 cloves garlic Minced
unsalted butter
  • 3 tbsp unsalted butter
olive oil
  • 1 tbsp olive oil
dry white wine or dry sherry
  • 1 half 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
  • 1 half cup heavy cream
Gruyere cheese
  • 2 cup Gruyere cheese Shredded
salt
  • 1 salt To taste
pepper
  • 1 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 over medium-low heat. Cook the onions over medium-low heat for 35-40 minutes, stirring occasionally, until deeply caramelized and dark golden.
Build the French onion broth
  1. Add the dry white wine or dry sherry and deglaze the skillet, scraping up the browned bits. Cook for 2 minutes until the wine smell cooks off.
  2. Add the minced garlic and fresh thyme to the skillet and stir to coat the onions. Cook for 1 minute until fragrant and lightly toasted.
  3. Pour in the beef broth, Worcestershire sauce, and heavy cream, then stir well. Bring the mixture to a simmer, with steady small bubbles around the edges.
Bake with Gruyere
  1. Add the uncooked potato gnocchi and stir to coat them in the sauce. Let the mixture settle so the gnocchi are mostly submerged.
  2. Scatter the shredded Gruyere cheese evenly over the top. Keep the cheese dry on the surface so it melts into a golden layer.
  3. Broil or bake at 425F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden. Look for an active simmer at the edges and browned patches on top.
Season and serve
  1. Season to taste with salt and pepper right before serving. Use a pinch at a time until the flavors pop.

Notes

For the deepest flavor, slice onions evenly so they caramelize at the same pace; stir only as needed to prevent scorching. Refrigerate leftovers in a sealed container for up to 3 days and reheat gently in the oven or on the stovetop until hot throughout. Freezing is not recommended because gnocchi can become soft after thawing. For a lighter option, swap heavy cream for half-and-half for a thinner sauce while still keeping the baked Gruyere crust.