French Onion Gnocchi
Personally, while this French Onion Gnocchi doesn’t have any outlandish or crazy ingredients. I do feel like the end result is fancy enough to make for a special someone or just for yourself. I’ve always said, nothing shows someone how much you care for them, then by making them a home-cooked meal. Whether the dish is successful or not, at least you’re doing something special and in the end you’ll have fun. This is one of those recipes that I hope you’ll reach for time and time again.
The leftovers (if there are any) get better and better the next day so I can’t stress enough how badly you should try it as soon as possible. This French Onion Gnocchi would also make for a great starter for a larger group because you could make the portions smaller (since it’s a starter after all) and really get more bang for your buck. Thank you so much for reading and following along!
French Onion Gnocchi
Equipment
- Skillet
- Small baking sheet
Ingredients
- 4 tablespoons unsalted butter
- 4 large yellow onions thinly sliced
- Kosher salt and coarse black pepper
- 4 sprigs fresh Thyme plus more for garnish
- 1 bay leaf dried or fresh
- 2 packages gnocchi
- 1/2 cup dry white wine
- 14.5 ounces beef broth
- 1 1/2 cups shredded Gruyere cheese
- 1 baguette sliced
- 2 tablespoons olive oil
Instructions
- Set a large oven-safe skillet or shallow dutch oven over moderate heat with the butter. Once melted and hot, add in the sliced onions. Season with a large pinch of salt, pepper, fresh thyme leaves and bay leaf. Cook until deeply golden brown and caramelized, about 25 minutes. Make sure to stir often so that the onions don’t burn.
- Stir in the gnocchi, no need to boil, and cook for a few minutes to lightly brown them. Deglaze the pan with the wine and cook until almost evaporated. Stir in the beef broth and bring to a simmer. Cook until the gnocchi has softened, about 10 to 15 minutes.
- Meanwhile, arrange the baguette slices on a baking sheet and drizzle with the olive oil. Pop under a preheated broiler until golden brown and crispy. Season with a bit of salt and set aside.
- Remove the gnocchi from the heat, discard the bay leaf and sprinkle the top evenly with cheese. Pop under the broiler to melt and brown the top. Remove from the oven and garnish with fresh thyme leaves. Serve with the toasted bread slices and enjoy!
