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French Onion Gnocchi

French Onion Gnocchi with pillowy gnocchi simmered in a rich, caramelized onion broth and finished with melty Gruyère. This French-American main dish uses slow-caramelized onions, a quick deglaze with white wine, and a broiled cheese topping for golden, bubbly edges.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

French Onion Gnocchi
  • 1 lb potato gnocchi
  • 3 large onions Thinly sliced.
  • 4 tbsp unsalted butter
  • 3 garlic cloves Minced.
  • 0.5 cup dry white wine Use to deglaze.
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme Use leaves (or finely chopped).
  • 0.5 cup heavy cream
  • 2 cups Gruyere Shredded.
  • 0.25 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the unsalted butter in a cast iron skillet over medium-low heat and add the thinly sliced onions. Cook for 35-40 minutes, stirring occasionally, until deeply caramelized with a deep golden-brown color.
Build the French onion sauce
  1. Add the minced garlic and fresh thyme to the skillet and cook for 1 minute to toast and release aroma. Deglaze with the dry white wine and cook for 2 minutes, scraping up browned bits until the liquid looks slightly reduced.
  2. Pour in the beef broth, Worcestershire sauce, and heavy cream. Bring to a simmer and keep at a steady bubbling level until the mixture is hot and cohesive.
Cook the gnocchi and melt the cheese
  1. Add the potato gnocchi directly to the simmering sauce and cook for 4-5 minutes. Stir occasionally until gnocchi is cooked through and the sauce thickens enough to lightly coat the noodles and dumplings.
  2. Scatter the shredded Gruyere over the top in an even layer. Broil for 3-4 minutes until golden and bubbly, watching closely so the cheese browns without burning.

Notes

For best texture, caramelize the onions slowly on medium-low heat and resist raising the temperature—deep color is what drives the flavor. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream-based sauces can separate when thawed. For a lighter option, swap heavy cream for half-and-half, noting the sauce may be slightly thinner.