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French Onion Gnocchi

French onion gnocchi with pillowy potato dumplings simmered in a rich caramelized onion broth and finished with dramatic, golden-bubbly Gruyère. Thinly sliced onions cook low and slow until deeply caramelized, then gnocchi cooks right in the sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

French onion gnocchi
  • 1 lb potato gnocchi
  • 3 large onions thinly sliced
  • 4 tbsp unsalted butter
  • 3 garlic minced
  • 0.5 cup dry white wine
  • 1.5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme
  • 0.5 cup heavy cream
  • 2 cup Gruyere shredded
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the unsalted butter in a cast iron skillet over medium-low heat, then add the thinly sliced onions. Cook 35-40 minutes, stirring occasionally, until the onions are deeply caramelized.
Build the onion broth
  1. Add the minced garlic and fresh thyme to the skillet and cook for 1 minute. Pour in the dry white wine and cook for 2 minutes to deglaze.
  2. Stir in the beef broth, Worcestershire sauce, and heavy cream, then bring the mixture to a simmer. Keep it simmering until it’s bubbling and ready for the gnocchi.
Cook gnocchi and thicken the sauce
  1. Add the potato gnocchi directly to the simmering sauce. Cook 4-5 minutes, stirring gently as needed, until the gnocchi is cooked through and the sauce thickens.
Melt and brown the Gruyère
  1. Scatter the shredded Gruyere evenly over the top of the gnocchi. Broil 3-4 minutes until golden and bubbly.

Notes

For the richest caramelization, keep the heat at medium-low and don’t rush—stir occasionally and let the onions fully darken before deglazing. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because the cream base can separate after thawing. For a dairy-reduced version, replace heavy cream with half-and-half and use a dairy-friendly cheese; the sauce will be slightly less silky but still comforting.