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Baked French Onion Gnocchi

Baked French onion gnocchi with a golden Gruyere crust and pillowy gnocchi in rich, caramelized onion broth. Oven-baked until bubbling and deeply savory, with thyme and garlic folded into the sauce.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Baked French Onion Gnocchi
  • 1 lb potato gnocchi
  • 3 large onions thinly sliced
  • 4 garlic cloves 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 or thyme
  • 0.5 cup heavy cream
  • 2 cup Gruyere cheese shredded
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large oven-safe skillet, then add the onions and cook over medium-low heat for 35-40 minutes until deeply caramelized and dark golden at the edges.
  2. Deglaze the skillet with the dry white wine, scraping up browned bits, and cook for 2 minutes until the liquid reduces slightly.
Build the onion sauce
  1. Add the minced garlic and fresh thyme and cook for 1 minute, stirring just until fragrant.
  2. Pour in the beef broth, Worcestershire sauce, and heavy cream, then bring the mixture to a simmer.
Bake
  1. Add the potato gnocchi and stir to coat in the sauce so most pieces are submerged or well covered.
  2. Scatter the shredded Gruyere cheese over the top in an even layer.
  3. Broil or bake at 425F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling around the edges, and the cheese is golden.

Notes

For the best caramelization, keep the onions at a steady medium-low heat and stir only as needed so they can brown; if the pan gets too dry, add a splash of wine or broth. Refrigerate leftovers in an airtight container up to 3 days. Freeze baked portions up to 2 months; reheat covered at 350F until hot. For a lighter option, use half-and-half instead of heavy cream, keeping the sauce simmer brief so it stays silky.