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Baked French Onion Gnocchi

Baked French onion gnocchi with pillowy potato dumplings simmered in a creamy caramelized onion broth and finished under a golden Gruyère crust. Melted cheese and bubbling sauce in the oven create a rich, French-inspired skillet bake.
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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
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi Uncooked.
Onion base
  • 3 onions Large, thinly sliced.
  • 4 garlic Minced.
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.5 cup dry white wine or dry sherry Use dry white wine or dry sherry.
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme Fresh thyme, chopped or finely leaves.
  • 0.5 cup heavy cream
Cheese topping
  • 2 cup Gruyere cheese Shredded; for topping.
  • 1 salt and pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize the onions
  1. Melt unsalted butter with olive oil in a large oven-safe skillet, then add the thinly sliced onions and cook over medium-low heat for 35-40 minutes until deeply caramelized and dark golden.
  2. Deglaze the skillet with dry white wine or dry sherry and cook for 2 minutes, scraping up browned bits from the pan.
  3. Add minced garlic and fresh thyme and cook for 1 minute until fragrant, then stir through the caramelized onions.
Build the creamy onion broth
  1. Pour in beef broth and Worcestershire sauce, then add heavy cream and bring the mixture to a gentle simmer.
  2. Add the uncooked potato gnocchi and stir to coat in the sauce until evenly distributed.
  3. Scatter shredded Gruyere cheese over the top in an even layer.
Bake to golden and bubbling
  1. Broil or bake at 425F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling at the edges, and the cheese is golden.

Notes

Pro tip: slice onions thin for faster, deeper caramelization and keep the heat at medium-low so they turn jammy instead of scorched. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently until hot. Freezing isn’t recommended because gnocchi can become soft and watery after thawing. For a dairy-light swap, use half-and-half instead of heavy cream and a reduced-fat Gruyère, keeping the bake time the same.