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Baked French Onion Gnocchi

Baked French onion gnocchi with deeply caramelized onions and a golden Gruyère crust, finished in the oven until the sauce bubbles. Pillowy potato gnocchi are coated in a rich onion broth with thyme and white wine for a cozy, savory main dish.
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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: 830
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi base
  • 1 lb potato gnocchi
  • 3 large onions thinly sliced
  • 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 chopped
  • 0.5 cup heavy cream
  • 2 cup Gruyere cheese shredded
  • 0.25 salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize onions
  1. Melt the butter with the olive oil in a large oven-safe skillet, then add the onions and cook over medium-low heat for 35-40 minutes until deeply caramelized, stirring occasionally so they soften and turn a deep golden brown.
Build the onion broth
  1. Pour in the white wine or dry sherry to deglaze and cook for 2 minutes, scraping up any browned bits for maximum flavor.
  2. Add the minced garlic and fresh thyme, then cook for 1 minute until fragrant and lightly softened.
  3. Add the beef broth, Worcestershire sauce, and heavy cream, then bring the mixture to a simmer until it looks glossy and slightly thickened.
Cook and bake
  1. Add the uncooked potato gnocchi to the simmering onion broth and stir to coat so the gnocchi are evenly covered.
  2. Scatter the shredded Gruyère cheese over the top so it melts into a browned crust.
  3. Broil or bake at 425F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling around the edges, and the cheese is golden.

Notes

For best texture, use freshly shredded Gruyère and keep the onion mixture at a gentle simmer before adding the gnocchi so they cook through without drying out. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a covered oven-safe dish at 350F until warmed through. Freezing isn’t recommended because gnocchi can become soft and mealy after thawing. For a lighter option, swap the heavy cream for half-and-half for a thinner sauce while keeping the baking step and cheese crust the same.