Description
This Baked French Onion Gnocchi recipe combines tender potato gnocchi with deeply caramelized onions in a rich, creamy sauce enhanced by white wine and beef broth, topped with melted gruyere and mozzarella cheeses. Baked until bubbly and golden, it offers a comforting, elegant main course with classic French onion flavors.
Ingredients
Scale
Gnocchi and Cheese
- 1 pound potato gnocchi
- 1 cup shredded gruyere cheese, divided
- 1 cup shredded mozzarella cheese, divided
Sauce and Aromatics
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 cup dry white wine
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Chopped parsley, for garnish
Instructions
- Caramelize the Onions: Heat butter and olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook slowly, stirring frequently, for 20 to 25 minutes until the onions become deeply caramelized and golden brown.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
- Deglaze with Wine: Pour in the dry white wine and simmer until mostly evaporated, scraping up any browned bits from the skillet.
- Prepare the Sauce: Add beef broth and heavy cream to the skillet, stirring to combine. Season with salt and black pepper. Bring the mixture to a gentle simmer.
- Cook Gnocchi in Sauce: Add the potato gnocchi directly to the skillet, cooking for 4 to 5 minutes until the gnocchi are tender and the sauce has thickened slightly.
- Mix in Cheese: Remove the skillet from heat and stir in half of the shredded gruyere and mozzarella cheeses, mixing well.
- Transfer and Bake: Transfer the gnocchi mixture to a lightly greased baking dish. Top with the remaining gruyere and mozzarella cheeses.
- Bake: Bake in a preheated oven at 400°F (200°C) for 12 to 15 minutes until the cheese topping is bubbly and golden brown.
- Rest and Garnish: Let the dish rest for a few minutes before serving. Garnish with chopped parsley and enjoy.
Notes
- Use Swiss cheese as a substitute if gruyere is unavailable.
- Add sautéed mushrooms to the sauce for extra depth of flavor.
- Substitute vegetable broth for beef broth to make a lighter, vegetarian-friendly version.
