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Baked French Onion Gnocchi Recipe

Baked French Onion Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking, Stovetop
  • Cuisine: French-Inspired
  • Diet: Non-Vegetarian

Description

This Baked French Onion Gnocchi recipe combines caramelized onions, tender potato gnocchi, and a trio of melted cheeses in a creamy, savory sauce. Baked to golden perfection, it’s an indulgent yet approachable comfort dish inspired by classic French onion soup flavors, ideal for a cozy main course.


Ingredients

Scale

For the Caramelized Onions

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sugar
  • 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)

For the Sauce and Gnocchi

  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine (or broth)
  • 1 cup low-sodium beef or vegetable broth
  • 1/2 cup heavy cream
  • 1 package (16 oz) shelf-stable or refrigerated potato gnocchi

For the Cheese Topping

  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Chopped parsley for garnish (optional)


Instructions

  1. Preheat and prepare skillet: Preheat your oven to 400°F (200°C). In a large oven-safe skillet or sauté pan, heat the olive oil and butter over medium heat to prepare for caramelizing the onions.
  2. Caramelize the onions: Add the thinly sliced onions along with salt, black pepper, and sugar to the pan. Cook, stirring often, for 20–25 minutes until the onions turn deeply golden and caramelized, developing a rich sweetness and color.
  3. Add thyme and flour: Stir in the fresh thyme leaves and cook for another minute to release their aroma. Then sprinkle the all-purpose flour over the onions and stir thoroughly to evenly coat and create a roux base for thickening the sauce.
  4. Deglaze the pan: Pour in the white wine and use a spatula to scrape up any browned bits stuck to the pan bottom. Allow the mixture to simmer for 2–3 minutes to reduce slightly and meld flavors.
  5. Simmer with broth and cream: Add the low-sodium broth and heavy cream, stirring to combine. Bring the sauce to a low simmer to thicken gently, creating a creamy consistency that will coat the gnocchi.
  6. Cook the gnocchi: Stir in the potato gnocchi and cook for 5–7 minutes, until the gnocchi become tender and the sauce thickens further, ensuring every bite is full of flavor.
  7. Add cheese and bake: Turn off the heat and evenly sprinkle the shredded Gruyère, mozzarella, and grated Parmesan over the top of the gnocchi mixture. Transfer the skillet to the preheated oven and bake for 10–15 minutes, until the cheese is bubbly and golden brown on top.
  8. Garnish and serve: Remove from the oven, garnish with freshly chopped parsley if desired, and serve warm for a comforting and satisfying meal.

Notes

  • You can caramelize the onions ahead of time to reduce preparation time when ready to cook.
  • Gruyère cheese may be substituted with Swiss or fontina cheese depending on availability or preference.
  • This dish pairs wonderfully with a crisp green salad or roasted vegetables to round out the meal.

Nutrition

  • Serving Size: 1 bowl (approximately 1/4 of recipe)
  • Calories: 520
  • Sugar: 7g
  • Sodium: 580mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 16g
  • Cholesterol: 70mg