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French Onion Gnocchi

French onion gnocchi with pillowy gnocchi simmered in a rich caramelized onion broth. Finished with a Gruyere broil that turns golden and bubbly on top.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi
Onion base
  • 3 onions thinly sliced
  • 4 tbsp unsalted butter
  • 3 garlic minced
  • 0.5 cup dry white wine
  • 1.5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme
  • 0.5 cup heavy cream
Cheese
  • 2 cup Gruyere, shredded
  • 0.25 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the butter in a cast iron skillet over medium-low heat, then add the onions. Cook 35-40 minutes, stirring occasionally, until deeply caramelized and dark golden-brown.
  2. Stir in the garlic and fresh thyme and cook for 1 minute. Add the dry white wine and deglaze, cooking for 2 minutes while the liquid reduces slightly and smells aromatic.
Simmer and thicken
  1. Pour in the beef broth, Worcestershire sauce, and heavy cream. Bring to a simmer over medium heat, with steady bubbling around the edges.
  2. Add the potato gnocchi in a single layer. Cook 4-5 minutes, stirring gently as needed, until the gnocchi is cooked through and the sauce thickens to a light coating consistency.
Broil with Gruyere
  1. Scatter the shredded Gruyere over the top and season with salt and pepper to taste. Broil 3-4 minutes until golden and bubbly, with browned spots on the cheese.

Notes

Pro tip: stir the onions patiently and keep the heat at medium-low so they caramelize (not burn) for a deep, sweet flavor. Store leftovers in the fridge up to 3 days; rewarm gently on the stove with a splash of broth or cream to loosen the sauce. Freezing is not recommended because gnocchi can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream—expect a slightly thinner sauce.