French Onion Cheesy Gnocchi (Print Version)
Gnocchi baked with caramelized onions, melted Gruyère, and a splash of red wine for deep flavor.
# Ingredients:
→ Base
01 -
1 tablespoon extra virgin olive oil
02 -
1 tablespoon unsalted butter
03 -
2 large yellow onions, thinly sliced (about 2 cups)
→ Deglazing & Seasoning
04 -
60 g red wine (¼ cup)
05 -
½ teaspoon kosher salt
06 -
¼ teaspoon black pepper
07 -
¼ teaspoon garlic powder
→ Gnocchi & Sauce
08 -
360 g beef broth (1½ cups)
09 -
1 tablespoon Worcestershire sauce
10 -
450 g potato gnocchi, uncooked (1 package, 16 ounces)
→ Finish & Garnish
11 -
169.5 g Gruyère cheese, shredded (1½ cups)
12 -
Parsley, finely chopped, for garnish
# Steps:
01 -
In a large oven-safe, heavy-bottomed skillet over medium heat, combine olive oil and butter. When the butter is melted, add sliced onions. Sauté for 15–20 minutes, stirring frequently, until onions are deeply caramelized and very tender.
02 -
Pour in red wine towards the end of caramelizing. Continue cooking, stirring, until all liquid has evaporated.
03 -
Add kosher salt, black pepper, and garlic powder. Stir thoroughly to distribute the seasonings.
04 -
Pour in beef broth and Worcestershire sauce. Stir to combine and bring to a simmer.
05 -
Reduce heat to low. Add uncooked potato gnocchi. Gently simmer for 3–5 minutes, stirring occasionally, until gnocchi are tender and cooked through.
06 -
Evenly sprinkle shredded Gruyère cheese across the skillet. Place under a hot broiler for 2–3 minutes until cheese is melted and golden brown.
07 -
Remove the skillet from the oven. Garnish with finely chopped parsley before serving.
# Notes:
01 -
Monitor onions closely while caramelizing to prevent burning; patience yields maximum flavor.