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French Onion Gnocchi Recipe

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4.8 from 47 reviews

This French Onion Gnocchi recipe features tender, store-bought gnocchi tossed in a rich caramelized onion sauce with thyme, garlic, white wine, and a blend of cheeses including Gruyère and Parmesan. The sauce is slowly simmered to develop deep flavors, then finished under the broiler for a bubbly, golden cheese topping. Perfect served with crusty bread, mashed potatoes, or a fresh salad for a comforting meal.

Ingredients

Sauce and Onion Mixture

  • 1½ tablespoons olive oil
  • 2½ tablespoons salted butter
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 pounds yellow onion, halved and thinly sliced
  • 1½ tablespoons thyme, finely chopped
  • 6 cloves garlic, minced
  • ½ cup dry white wine (Sauvignon Blanc)
  • 2½ teaspoons Dijon mustard
  • 2½ tablespoons all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • 1 large bay leaf
  • 2½ cups low sodium beef stock

Gnocchi and Cheese

  • 24 ounces store-bought gnocchi
  • 1½ cups Gruyère cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated

Instructions

  1. Caramelize Onions: Heat olive oil and butter over medium heat until butter melts. Add the sliced onions and stir every few minutes. Cook slowly, allowing onions to caramelize over 45-60 minutes, stirring occasionally. Avoid browning too quickly and add 1½ teaspoons of water if dry.
  2. Add Herbs and Garlic: Once onions are deeply browned, stir in the chopped thyme and minced garlic. Cook for 2 minutes until fragrant.
  3. Deglaze with Wine: Pour in the dry white wine and cook until the liquid reduces by half, about 3-4 minutes.
  4. Thicken Sauce: Stir in the flour and cook for 1-2 minutes until slightly thickened. Add Dijon mustard and Worcestershire sauce, stirring until well combined.
  5. Add Stock and Simmer: Add the beef stock and bay leaf, scraping the bottom of the pan to release browned bits. Bring to a boil, then reduce to a simmer and cook for 6-7 minutes until sauce thickens slightly. Season with kosher salt and freshly cracked black pepper to taste.
  6. Cook Gnocchi: Meanwhile, bring a medium pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain well.
  7. Combine Gnocchi and Sauce: Transfer cooked gnocchi into the caramelized onion sauce, stirring to combine evenly.
  8. Add Cheese and Broil: Sprinkle Parmesan cheese evenly over the gnocchi and sauce, then top with the grated Gruyère. Place under the broiler for 3-5 minutes or until the cheese is fully melted and golden.
  9. Serve: Garnish with extra thyme if desired and serve immediately with crusty bread, mashed potatoes, or a fresh salad.

Notes

  • Slow caramelization of onions is key to developing the rich, sweet flavor; avoid rushing this step.
  • If you prefer a vegetarian sauce, substitute beef stock with vegetable stock and omit Worcestershire sauce or use a vegetarian version.
  • Store-bought gnocchi speeds up preparation, but homemade gnocchi can be used for extra freshness.
  • Broil carefully to prevent burning the cheese; watch closely during the last few minutes.
  • Leftovers can be reheated gently on the stovetop or in the oven to preserve texture.

Find it online: https://lovelycooks.com/french-onion-gnocchi-recipe/