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Baked French Onion Gnocchi

Baked French onion gnocchi with deeply caramelized onions and a golden Gruyère crust. Pillowy potato gnocchi are simmered in a rich onion broth, then baked until bubbling and cheese is browned.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi Uncooked.
Onion broth base
  • 3 onions Large, thinly sliced.
  • 4 garlic Minced cloves.
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.5 cup dry white wine or dry sherry Use for deglazing.
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme Fresh, for the sauce.
  • 0.5 cup heavy cream
  • 2 cup Gruyere cheese Shredded, for topping.
  • 0.25 salt and pepper To taste; season the dish.

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 thinly sliced onions. Cook over medium-low heat for 35-40 minutes, stirring occasionally, until deeply caramelized.
Build the French onion sauce
  1. Add the white wine (or dry sherry) to deglaze the skillet, scraping up browned bits, and cook for 2 minutes. Cook until the liquid reduces slightly.
  2. Stir in the minced garlic and fresh thyme and cook for 1 minute. Keep the heat at a gentle simmer so the garlic softens without browning too hard.
  3. Pour in the beef broth, Worcestershire sauce, and heavy cream, then bring everything to a simmer. Simmer briefly until the mixture looks cohesive and lightly thickened.
Assemble and bake
  1. Add the uncooked potato gnocchi and stir to coat them in the onion sauce. Season with salt and pepper to taste so every bite has balance.
  2. Scatter the shredded Gruyère over the top in an even layer. Make sure the cheese covers the surface so it melts into a crust.
  3. Broil or bake at 425F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden. Watch closely near the end to prevent over-browning.

Notes

Pro tip: caramelize the onions slowly—deep color equals big flavor before the wine and broth go in. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350F oven until hot and bubbling (add a splash of broth if thick). Freezing isn’t ideal because the cream can separate and gnocchi texture may change. For a lighter option, use half-and-half instead of heavy cream for a similar taste with less richness.