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Baked French Onion Gnocchi

Baked French onion gnocchi with pillowy potato gnocchi tucked into a rich, caramelized onion broth and finished with a golden Gruyere crust. The sauce simmers until silky, then bakes at 425F until bubbling and browned.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

potato gnocchi
  • 1 lb potato gnocchi
onions
  • 3 large onions thinly sliced
garlic
  • 4 cloves garlic minced
unsalted butter
  • 3 tbsp unsalted butter
olive oil
  • 1 tbsp olive oil
dry white wine or dry sherry
  • 0.5 cup dry white wine or dry sherry
beef broth
  • 2 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
fresh thyme
  • 1 tsp fresh thyme
heavy cream
  • 0.5 cup heavy cream
Gruyere cheese
  • 2 cup Gruyere cheese shredded
salt and pepper
  • Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large oven-safe skillet, then add the thinly sliced large onions. Cook over medium-low heat for 35-40 minutes, stirring occasionally, until deeply caramelized (dark golden-brown and very soft).
Build the onion sauce
  1. Pour in the dry white wine or dry sherry to deglaze, scraping up the browned bits from the skillet. Cook for 2 minutes until reduced slightly and fragrant.
  2. Add the minced garlic and fresh thyme to the skillet and cook for 1 minute. Stir until the garlic smells mellow, not sharp.
  3. Add the beef broth, Worcestershire sauce, and heavy cream, then stir to combine. Bring the mixture to a simmer.
  4. Season with salt and pepper to taste, then stir again so the seasoning disperses throughout the bubbling sauce. Keep it at a gentle simmer while you add the gnocchi.
Bake and broil
  1. Add the uncooked potato gnocchi and stir until coated in the onion sauce. Spread into an even layer so they cook through uniformly.
  2. Scatter the shredded Gruyere cheese evenly over the top of the gnocchi. Add an extra, slight mound in the center so the crust browns nicely.
  3. Bake (or broil) at 425F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden. Look for active bubbling around the edges and a browned, blistered top.

Notes

For the best texture, use fully caramelized onions (35-40 minutes) and keep the sauce at a steady simmer before baking so the gnocchi absorb flavor without drying out. Store leftovers in the fridge up to 3 days in a covered container; reheat gently in a skillet or oven at 350F until hot. Freezing is not recommended because gnocchi and cream sauces can change texture. For a lighter option, swap the heavy cream for half-and-half, noting the sauce will be slightly less rich.