Go Back

Baked French Onion Gnocchi

Baked French onion gnocchi with a rich caramelized onion broth and a golden Gruyere crust. The gnocchi gets coated in simmering sauce before baking until bubbling and fully cooked.
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: 940
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi Use shelf-stable or refrigerated; keep dry so it doesn’t clump.
Caramelized onion broth
  • 3 large onions Thinly slice for faster caramelization and deeper sweetness.
  • 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 Use fresh leaves.
  • 0.5 cup heavy cream
Cheese topping
  • 2 cup Gruyere cheese Shredded; reserve a little for extra browning if desired.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize the onions
  1. Melt the unsalted butter with olive oil in a large oven-safe skillet, then add the thinly sliced onions. Cook over medium-low heat for 35-40 minutes, stirring occasionally, until deeply caramelized.
Build the onion broth
  1. Deglaze the skillet with the dry white wine (or dry sherry), scraping up browned bits. Cook for 2 minutes, then add the minced garlic and fresh thyme and cook for 1 minute.
  2. Add the beef broth, Worcestershire sauce, and heavy cream, then bring the mixture to a simmer. Simmer until it looks cohesive and lightly thickened, then reduce to a steady bubbling base.
Coat and bake
  1. Add the potato gnocchi to the simmering onion broth and stir to coat thoroughly. Cook only briefly at the simmer so the gnocchi starts absorbing flavor.
  2. Scatter the shredded Gruyere cheese over the top of the skillet, then season with salt and pepper to taste. 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.

Notes

For the best caramelized flavor, keep the heat at medium-low and be patient with the onions—deep caramelization is where the sauce gets its body. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a 350°F oven or microwave until hot. Freezing isn’t ideal because cream-based sauce can break and gnocchi texture may soften. If you need a lighter option, use half-and-half instead of heavy cream for a less rich broth.