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French Onion Gnocchi Recipe

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4.4 from 36 reviews

French Onion Gnocchi is a comforting and indulgent dish featuring pillowy gnocchi combined with richly caramelized onions in a savory thyme-garlic sauce, finished with melted Gruyère and Parmesan cheeses for a deliciously cheesy topping. This recipe takes classic French onion flavors and pairs them with tender gnocchi for an easy-to-make, crowd-pleasing meal perfect for cozy dinners.

Ingredients

For the Onion Sauce

  • 1½ tablespoons olive oil
  • 2½ tablespoons salted butter
  • 2 pounds yellow onion, halved and thinly sliced
  • 1½ tablespoons thyme, finely chopped
  • 6 cloves garlic, minced
  • ½ cup dry white wine (Sauvignon Blanc recommended)
  • 2½ teaspoons Dijon mustard
  • 2½ tablespoons all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • 1 large bay leaf
  • 2½ cups low sodium beef stock
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

For the Gnocchi

  • 24 ounces store bought gnocchi

For the Cheese Topping

  • 1½ cups Gruyère cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated

Instructions

  1. Caramelize the Onions: Heat olive oil and butter over medium heat in a large skillet. Once the butter melts, add the sliced onions. Stir every few minutes, cooking slowly for 45-60 minutes until onions become a deep brown color. Avoid letting them brown too quickly; if the mixture dries out, add 1½ teaspoons of water at a time and continue stirring to prevent burning.
  2. Add Thyme and Garlic: When the onions are deeply caramelized, stir in the finely chopped thyme and minced garlic. Cook for about 2 minutes until fragrant.
  3. Deglaze with White Wine: Pour in the dry white wine and cook until the liquid reduces by about half, approximately 3-4 minutes. This step enhances the sauce’s complexity.
  4. Thicken the Sauce: Stir in the all-purpose flour and cook for 1-2 minutes until the mixture slightly thickens. Then add Dijon mustard and Worcestershire sauce, stirring until fully blended into the onion mixture.
  5. Add Stock and Simmer: Add the beef stock and the bay leaf to the skillet. Scrape the browned bits from the bottom of the pan to incorporate their flavor. Bring to a boil, then reduce to a simmer and cook about 6-7 minutes until the sauce slightly reduces. Season with kosher salt and freshly cracked black pepper to taste.
  6. Cook the Gnocchi: While the sauce simmers, bring a medium pot of salted water to a boil. Add the gnocchi and cook until they float to the top, which usually takes 2-3 minutes. Drain well.
  7. Combine Gnocchi with Sauce: Transfer the drained gnocchi into the skillet with the caramelized onion sauce. Stir gently to ensure the gnocchi are well coated.
  8. Add Cheese and Broil: Sprinkle the Parmesan cheese evenly over the gnocchi and sauce, followed by the grated Gruyère. Place the skillet or a broiler-safe dish under the broiler and cook for 3-5 minutes until the cheese is melted and bubbly with golden spots.
  9. Serve: Garnish with additional thyme if desired and serve immediately. Complement this dish with crusty bread, mashed potatoes, or a fresh salad for a complete meal. Enjoy!

Notes

  • Caramelizing onions slowly is key to developing deep flavor—don’t rush this step.
  • If you want a vegetarian version, substitute the beef stock with vegetable stock and omit Worcestershire sauce or use a vegetarian version.
  • Gruyère cheese adds a nutty flavor and excellent melting quality, but you can substitute with Swiss cheese if unavailable.
  • Use freshly grated cheese for the best melting and flavor results.
  • This dish pairs beautifully with a dry white wine like Sauvignon Blanc, which is also used in the cooking process.

Find it online: https://flavorspath.com/french-onion-gnocchi-recipe/