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Baked French Onion Gnocchi

Baked French onion gnocchi with a golden Gruyère crust, simmered in a rich caramelized onion broth. Oven-baked until bubbling, the gnocchi turn pillowy while the cheese browns and clings to every bite.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt unsalted butter with olive oil in a large oven-safe skillet and keep the heat at medium-low. Cook onions for 35–40 minutes until deeply caramelized, stirring occasionally as they darken.
  2. Deglaze with dry white wine or dry sherry and simmer for 2 minutes. Scrape up any browned bits from the bottom so they dissolve into the onion juices.
  3. Stir in minced garlic and fresh thyme and cook for 1 minute at the same heat level. Cook just until fragrant, with visible specks of thyme throughout the onions.
Simmer the sauce and bake
  1. Add beef broth, Worcestershire sauce, and heavy cream, then bring the mixture to a simmer. Look for small bubbling around the edges before proceeding.
  2. Add potato gnocchi and stir to coat in the sauce. Keep the skillet at a simmer so the gnocchi absorb the onion broth.
  3. Scatter shredded Gruyere cheese over the top in an even layer. You should see the sauce through the gaps between cheese shreds.
  4. Bake or broil at 425F for 15–18 minutes until the gnocchi are cooked through and the sauce is bubbling. Aim for a golden, blistered cheese crust across the surface.

Notes

Pro tip: slice onions thin so they caramelize evenly in the 35–40 minute window; thicker slices can stay sweet and pale. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently in a skillet or microwave until hot. Freezing is not recommended because gnocchi texture can turn grainy after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be less rich but still flavorful).