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French Onion Gnocchi Recipe

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★★★★★

4.9 from 127 reviews

This French Onion Gnocchi recipe offers a rich and comforting dish combining caramelized onions with pillowy gnocchi, all topped with melted Gruyère and Parmesan cheeses. Slow-cooked onions infused with thyme, garlic, white wine, and beef stock create a deeply flavorful sauce that perfectly coats the gnocchi. Finished under the broiler for a bubbly cheese topping, this dish makes a perfect cozy meal served alongside crusty bread or a fresh salad.

Ingredients

Scale

Base Ingredients

  • 1½ tablespoons olive oil
  • 2½ tablespoons salted butter
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Vegetables & Herbs

  • 2 pounds yellow onion, halved and thinly sliced
  • 1½ tablespoons thyme, finely chopped
  • 6 cloves garlic, minced
  • 1 large bay leaf

Pasta

  • 24 ounces gnocchi, store bought

Liquids & Sauces

  • ½ cup dry white wine (Sauvignon Blanc recommended)
  • 2½ teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2½ cups beef stock, low sodium

Thickening & Cheese

  • 2½ tablespoons all-purpose flour
  • 1½ cups Gruyère cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated

Instructions

  1. Caramelize the Onions: Over medium heat, warm olive oil and butter in a large skillet. Add the sliced onions and cook slowly, stirring every few minutes to avoid burning. The goal is to gently caramelize the onions over 45-60 minutes, adding 1½ teaspoons of water as needed if the skillet dries out. This slow process develops deep, rich flavors.
  2. Add Herbs and Garlic: Once the onions have turned a deep brown color, stir in the chopped thyme and minced garlic. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
  3. Deglaze with Wine: Pour in the white wine and allow it to simmer until reduced by about half, approximately 3-4 minutes. This step intensifies the flavor and removes any raw alcohol taste.
  4. Thicken the Sauce: Sprinkle in the flour and stir continuously for 1-2 minutes until the mixture thickens slightly. Then add the Dijon mustard and Worcestershire sauce, mixing well to fully incorporate them into the onion mixture.
  5. Add Stock and Simmer: Pour in the beef stock and add the bay leaf. Scrape the bottom of the skillet to loosen any browned bits, then bring to a boil. Reduce heat to a simmer and let the sauce cook until it thickens and reduces slightly, about 6-7 minutes. Season with kosher salt and freshly cracked black pepper to taste.
  6. Cook Gnocchi: While the sauce simmers, bring a medium pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, indicating they are done. Drain thoroughly.
  7. Combine Gnocchi and Sauce: Transfer the cooked gnocchi into the skillet with the caramelized onion sauce. Gently stir to coat the gnocchi evenly.
  8. Add Cheese and Broil: Sprinkle the grated Parmesan cheese over the gnocchi first, followed by the Gruyère cheese. Place the skillet under a broiler for 3-5 minutes or until the cheese melts completely and begins to bubble and brown slightly.
  9. Garnish and Serve: Remove from the oven, discard the bay leaf, and garnish with additional thyme if desired. Serve immediately alongside crusty bread, mashed potatoes, or a green salad for a complete indulgent meal.

Notes

  • Caramelizing onions requires patience but is key to developing the deep flavor in this dish.
  • If the onion mixture browns too quickly, lower the heat and stir more frequently.
  • Use low sodium beef stock to better control the salt level in the dish.
  • Gruyère cheese melts beautifully and adds a nutty richness; Parmesan adds sharpness.
  • Broiling at the end creates a deliciously melted and browned cheese topping.
  • This dish pairs well with simple sides like crusty French bread, mashed potatoes, or a light salad.

Keywords: French onion gnocchi, caramelized onion sauce, Gruyère, Parmesan, comfort food, slow caramelized onions

Find it online: https://freshrecipehub.com/french-onion-gnocchi-recipe/