Go Back

Baked French Onion Gnocchi

Baked French onion gnocchi with a deeply caramelized onion broth and a golden Gruyère crust. Pan-stove caramelization followed by oven broiling makes the sauce bubbly and the gnocchi 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
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi
Caramelized onion base
  • 3 onions thinly sliced
  • 4 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 chopped
  • 0.5 cup heavy cream
  • 2 cup Gruyere cheese shredded
  • 0.1 salt to taste
  • 0.1 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the unsalted butter with the olive oil in a large oven-safe skillet, then add the onions and cook over medium-low heat for 35–40 minutes until deeply caramelized and golden-brown, stirring occasionally.
  2. Deglaze the skillet with the dry white wine or dry sherry, scraping up browned bits, then cook for 2 minutes until slightly reduced and fragrant.
Build the onion broth
  1. Add the minced garlic and fresh thyme to the onion mixture and cook for 1 minute, stirring to coat and bloom the aromatics.
  2. Add the beef broth, Worcestershire sauce, and heavy cream, then bring to a simmer over medium heat until gently bubbling around the edges.
Bake and finish
  1. Add the uncooked potato gnocchi to the simmering sauce and stir to coat so the gnocchi are evenly covered.
  2. Scatter the shredded Gruyere cheese over the top, then season with salt and pepper to taste.
  3. Bake or broil at 425°F for 15–18 minutes until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden.

Notes

Pro tip: For the deepest flavor, keep the heat at medium-low while caramelizing so the onions melt instead of browning too fast; stir often enough to prevent sticking but avoid constant agitation. Store leftovers covered in the fridge for up to 3 days; reheat gently in a skillet with a splash of broth or cream to keep the sauce smooth. Freezing isn’t recommended because gnocchi can become soft and break down after thawing. For a lighter option, swap heavy cream with half-and-half (the sauce will be slightly thinner but still rich).