Go Back

Baked French Onion Gnocchi

Baked French onion gnocchi with deeply caramelized onions and a golden Gruyere crust. Gnocchi bake in a rich, creamy onion broth until bubbling and tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 lb potato gnocchi
  • 3 large onions thinly sliced
  • 4 cloves garlic minced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.5 cup dry white wine or dry sherry
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme
  • 0.5 cup heavy cream
  • 2 cup Gruyere cheese shredded
  • 0.25 Salt and pepper to taste

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 sliced onions and cook over medium-low heat for 35-40 minutes until deeply caramelized. Stir occasionally so the onions turn dark golden and jammy.
Build the onion sauce
  1. Deglaze the skillet with the white wine or dry sherry and cook for 2 minutes, scraping up browned bits from the bottom. The liquid should reduce slightly.
  2. Stir in the minced garlic and fresh thyme, then cook for 1 minute until fragrant. Keep the heat steady so the garlic doesn’t brown.
  3. Add the beef broth, Worcestershire sauce, and heavy cream, then bring the mixture to a simmer. You should see steady bubbling around the edges.
Assemble and bake
  1. Add the potato gnocchi to the simmering sauce and stir to coat. Spread them into an even layer so they cook through consistently.
  2. Scatter the shredded Gruyere cheese over the top in an even layer. Season with salt and pepper to taste for balance.
  3. Broil or bake at 425°F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden. Look for a browned, set cheese top and visible bubbling in the onion broth.

Notes

For best browning, let the skillet sit on the oven rack uncovered for the final 2-3 minutes before serving so the Gruyere sets and bubbles. Store leftovers in the refrigerator up to 3 days; reheat gently until steaming, or reheat in a 325°F oven until warm. Freeze the assembled bake up to 2 months, then thaw overnight in the fridge and re-bake at 350°F until hot and bubbling. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less rich).