This French Onion Gnocchi recipe features tender gnocchi simmered in a rich caramelized onion and beef stock sauce, topped with melted gruyère and parmesan cheese for a comforting, savory dish perfect for dinner.
Total Time:1 hour 20 minutes
Yield:4 servings
Ingredients
Base Ingredients
1½ tablespoons olive oil
2½ tablespoons salted butter
Kosher salt, to taste
Freshly cracked black pepper, to taste
24 ounces gnocchi, store bought
Caramelized Onion Sauce
2 pounds yellow onion, halved and thinly sliced
1½ tablespoons thyme, finely chopped
6 cloves garlic, minced
½ cup dry white wine (Sauvignon Blanc recommended)
2½ teaspoons dijon mustard
2½ tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
1 large bay leaf
2½ cups low sodium beef stock
Cheese Topping
1½ cups gruyère cheese, freshly grated
½ cup parmesan cheese, freshly grated
Instructions
Caramelize Onions: Over medium heat, heat the olive oil and butter until melted. Add the sliced onions and stir every few minutes, allowing them to slowly brown over 45-60 minutes. Avoid browning too quickly and add 1½ teaspoons water at a time if the mixture dries out.
Add Herbs and Garlic: When onions are deep brown, stir in the thyme and minced garlic. Cook for 2 minutes until fragrant.
Deglaze with Wine: Pour in the white wine and cook until reduced by half, approximately 3-4 minutes.
Thicken Sauce: Stir in flour and cook for 1-2 minutes until slightly thickened, then add dijon mustard and Worcestershire sauce, mixing well.
Add Stock and Simmer: Add beef stock and bay leaf, scraping any brown bits from the bottom of the pan. Bring to a boil, then reduce to a simmer and cook for 6-7 minutes until the liquid slightly reduces. Season with kosher salt and freshly cracked black pepper.
Cook Gnocchi: While the sauce simmers, bring a medium pot of salted water to a boil. Add gnocchi and cook until they float to the surface, then drain well.
Combine and Cheese: Transfer drained gnocchi to the sauce, stir to combine, then top with parmesan and gruyère cheese.
Broil Cheese: Place the pan under the oven broiler for 3-5 minutes until the cheese is fully melted and golden.
Serve: Garnish with thyme and serve immediately with crusty bread, mashed potatoes, or a fresh salad. Enjoy your meal!
Notes
Be patient when caramelizing onions; slow cooking brings out the best flavor without burning.
If you want a vegetarian version, substitute beef stock with vegetable stock and omit Worcestershire sauce or use a vegetarian version.
Use freshly grated cheese for better melting and flavor compared to pre-grated cheese.
Watch the gnocchi carefully as they cook quickly, and only remove them when they float to avoid mushiness.
Add a splash of water during caramelization sparingly to avoid drying or burning.
For a sharper flavor, use a dry white wine like Sauvignon Blanc as recommended.
To save time, you can caramelize the onions the day before and reheat gently.
