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Baked French Onion Gnocchi

Baked French onion gnocchi with deeply caramelized onions and a golden Gruyère cheese crust. Gnocchi simmer in a rich onion-wine broth, then bake until bubbling and browned on top.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Baked French onion gnocchi
  • 1 lb potato gnocchi Use uncooked gnocchi so they finish cooking in the baked sauce.
  • 3 large onions Thinly slice for even, deep caramelization.
  • 4 clove garlic Minced.
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.5 cup dry white wine or dry sherry Use either; deglazes and adds flavor.
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme Use fresh leaves; add with garlic.
  • 0.5 cup heavy cream
  • 2 cup Gruyere cheese Shredded for melting and browning.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt butter with olive oil in a large oven-safe skillet over medium-low heat, then add the thinly sliced onions and season with salt and pepper. Cook, stirring occasionally, for 35-40 minutes until the onions are deeply caramelized and dark golden.
Build the French onion sauce
  1. Pour in the dry white wine (or dry sherry) and deglaze the skillet, scraping up browned bits. Cook for 2 minutes until the liquid reduces slightly.
  2. Add minced garlic and fresh thyme, stirring to coat the onions. Cook for 1 minute until fragrant.
  3. Add beef broth, Worcestershire sauce, and heavy cream, stirring to combine. Bring the mixture to a simmer.
Bake with Gruyère crust
  1. Add uncooked potato gnocchi and stir to coat them in the simmering onion broth. Cook just until evenly distributed and glossy.
  2. Scatter shredded Gruyère over the top in an even layer. Keep the skillet level so the cheese forms a crust as it melts.
  3. Broil or bake at 425F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling at the edges, and the cheese is golden. Remove when the top looks browned and set.

Notes

Pro tip: slice the onions thinly and let them cook the full 35-40 minutes so the flavor becomes sweet and concentrated before adding wine. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a covered oven-safe dish at 325F until hot. Freezing is not recommended because cream sauces can separate and gnocchi can turn soft after thawing. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.