Print

Simple Baked French Onion Gnocchi

Baked French onion gnocchi in a cast iron skillet with bubbly golden Gruyere cheese and fresh thyme
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Simple Baked French Onion Gnocchi combines rich caramelized onions, savory beef broth, and pillowy potato gnocchi topped with melted Gruyere and Parmesan cheese. A cozy one-pan dinner that delivers all the flavor of classic French onion soup.

Ingredients

Scale
  • 2 tablespoons butter
  • 2 large yellow onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine, optional
  • 2 cups beef broth, low-sodium preferred
  • 1 (17.5-ounce) package potato gnocchi
  • 1 cup Gruyere cheese, freshly shredded
  • 1/2 cup Parmesan cheese, grated
  • Fresh thyme or parsley for garnish, optional

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Melt butter in a large oven-safe skillet over medium heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, for 20 to 25 minutes until deeply golden and jammy. Lower heat to medium-low if onions are browning too quickly.
  3. Stir in the minced garlic and fresh thyme. Cook for 1 minute until fragrant.
  4. Sprinkle flour evenly over the onions and stir to coat. Cook for 1 minute to remove the raw flour taste.
  5. If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes until slightly reduced.
  6. Gradually whisk in the beef broth until smooth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  7. Add the gnocchi directly to the skillet and stir to coat in the sauce. Spread into an even layer.
  8. Sprinkle the shredded Gruyere and Parmesan evenly over the top.
  9. Transfer the skillet to the oven and bake for 15 to 20 minutes until the cheese is bubbly and golden. For a deeper crust, broil for 1 to 2 minutes at the end. Watch closely.
  10. Let rest for 3 to 5 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

  • Do not rush the caramelizing step. Low, slow heat over 20 to 25 minutes is what builds the deep, sweet French onion flavor.
  • Shred Gruyere fresh from a block for the creamiest, most even melt on top.
  • For extra flavor, add a splash of Worcestershire sauce along with the beef broth.
  • No oven-safe skillet? Transfer the mixture to a baking dish before adding the cheese and baking.

Nutrition

Find it online: https://www.benefitiany.com/baked-french-onion-gnocchi/