Description
This French Onion Gnocchi recipe combines tender potato gnocchi with deeply caramelized onions simmered in a rich beef broth, topped with melted Gruyère cheese for a comforting and savory dish inspired by classic French onion soup.
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 large yellow onions, thinly sliced (about 2 cups)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 ¾ cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon balsamic vinegar (optional, for depth of flavor)
- 1 package (16 ounces) potato gnocchi, uncooked
- 1 ½ cups Gruyère cheese, shredded
- Fresh parsley, for garnish
Instructions
- Caramelize the Onions: Heat the olive oil and butter in a large oven-safe, heavy-bottomed skillet over medium heat. Once the butter has melted, add the sliced onions and cook, stirring frequently, for 15–20 minutes, until the onions are very soft and deeply caramelized.
- Season the Onions: Season the caramelized onions with salt, black pepper, and garlic powder, stirring well to evenly coat all the onions.
- Add Broth and Flavorings: Pour in the beef broth and Worcestershire sauce, then add the balsamic vinegar if using. Stir the mixture to combine and bring it to a gentle simmer on the stove.
- Cook the Gnocchi: Reduce the heat to low and add the uncooked potato gnocchi. Simmer gently for 3–5 minutes, stirring occasionally, until the gnocchi are tender and fully cooked through.
- Broil with Cheese: Evenly sprinkle the shredded Gruyère cheese over the top of the skillet. Transfer the skillet to the oven under the broiler and broil for 2–3 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the skillet from the oven, garnish with fresh parsley, and serve immediately while hot and cheesy.
Notes
- Using a heavy-bottomed, oven-safe skillet is essential to go from stovetop to broiler easily.
- Caramelizing onions properly can take up to 20 minutes – low and slow is key for sweetness and depth.
- Gruyère cheese provides nutty flavor and great melt; you can substitute with mozzarella or fontina if desired.
- Optional balsamic vinegar adds subtle acidity and depth but can be omitted.
- Make sure to keep stirring the gnocchi occasionally to prevent sticking.
