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Baked French Onion Gnocchi

Baked French onion gnocchi with a golden Gruyere crust and pillowy gnocchi in a rich caramelized onion broth. Slow-caramelized onions, wine deglaze, and a bubbly bake at 425°F make every bite savory and silky.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi Keep frozen or shelf-stable gnocchi; cook as directed in the bake step.
Onion broth base
  • 3 onions Thinly sliced for deep caramelization.
  • 4 garlic Minced.
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.5 cup dry white wine or dry sherry Use dry wine or sherry for deglazing.
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme Use fresh thyme leaves.
  • 0.5 cup heavy cream
Topping
  • 2 cup Gruyere cheese, shredded Shred for best melt and browning.
  • 0.25 salt and pepper to taste Season to taste.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Caramelize the onions
  1. Melt the butter with olive oil in a large oven-safe skillet, then add the sliced onions. Cook over medium-low heat for 35-40 minutes, stirring occasionally, until deeply caramelized and dark golden-brown.
Build the French onion sauce
  1. Pour in the white wine or sherry to deglaze the skillet, scraping up browned bits. Cook for 2 minutes until the liquid reduces slightly.
  2. Add the minced garlic and fresh thyme to the skillet. Cook for 1 minute until fragrant, without letting the garlic brown.
  3. Add beef broth, Worcestershire sauce, and heavy cream. Bring to a simmer, stirring until smooth and glossy.
Bake
  1. Add the uncooked gnocchi and stir to coat them in the simmering sauce. Continue simmering briefly just to distribute, then spread into an even layer.
  2. Scatter the shredded Gruyere over the top in an even blanket. Season lightly with salt and pepper as needed.
  3. Broil or bake at 425°F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling at the edges, and the cheese is golden.

Notes

Pro tip: slice onions evenly and keep the heat at medium-low so they caramelize rather than scorch. Store leftovers in the refrigerator up to 3 days; reheat gently in a covered skillet or microwave until steaming. Freezing is not recommended because gnocchi and cream can become grainy after thawing. For a dairy-reduced swap, use lactose-free cream and lactose-free Gruyere, keeping the same bake time for proper browning.