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French Onion Gnocchi Recipe

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4 from 8 reviews

This French Onion Gnocchi recipe combines the rich, caramelized flavors of slow-cooked sweet onions with tender potato gnocchi, all coated in a luscious creamy Gruyère sauce and topped with crispy golden breadcrumbs for added texture. Perfect for a comforting, elegant meal that comes together on the stovetop.

  • Total Time: 1 hour 5 minutes
  • Yield: 3 servings

Ingredients

For the Crispy Breadcrumbs

  • 1 tsp olive oil (approximate)
  • 1/2 cup bread crumbs (panko or homemade)

For the French Onion Sauce and Gnocchi

  • 3 tbsp butter
  • 2 large Vidalia onions (or sweet onions), diced small
  • 1 tsp fresh thyme
  • 1 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1 dried bay leaf
  • 1/2 cup heavy cream
  • 2.5-3 oz Gruyère cheese, grated
  • 1 lb potato gnocchi
  • Salt, to taste

Instructions

  1. Make Crispy Breadcrumbs: Heat a drizzle of olive oil (about 1 tsp) in a pan over medium-low heat. Add the bread crumbs and toss to coat them evenly with oil. Cook, stirring frequently, until the breadcrumbs turn golden brown and crispy. Remove from heat and set aside.
  2. Caramelize Onions: In a wide pot, melt the butter over low to medium heat. Add the diced onions and a heavy pinch of salt; stir to combine. Cook the onions slowly for 35-40 minutes until they become dark brown and jammy, stirring every 8-10 minutes to prevent burning. Add the fresh thyme about 5 minutes before the onions finish cooking.
  3. Add Flour: Once the onions are fully caramelized, sprinkle the flour over the mixture. Stir well to coat the onions with the flour and cook for 1-2 minutes to eliminate the raw flour taste.
  4. Deglaze and Simmer: Pour in the beef broth to deglaze the pot, scraping any browned bits from the bottom. Add the Worcestershire sauce and bay leaf. Cover the pot and let it simmer for 10 minutes, stirring every few minutes to combine flavors.
  5. Cook Gnocchi: While the sauce simmers, bring a pot of salted water to a boil on another burner. Cook the gnocchi according to the package instructions, usually until they float to the surface. Drain and set aside.
  6. Finish Sauce: After simmering, stir the heavy cream into the onion sauce and cook for 1-2 minutes until warmed through. Turn off the heat and stir in the grated Gruyère cheese until melted and combined.
  7. Combine and Serve: Add the cooked gnocchi to the pot with the sauce, tossing gently to coat. Serve the gnocchi topped with the crispy golden breadcrumbs for a delightful crunch.

Notes

  • Use Vidalia or other sweet onions for the best caramelization and flavor depth.
  • The slow cooking of onions is key to developing the rich, sweet taste characteristic of French onion dishes.
  • You can substitute beef broth with vegetable broth for a lighter flavor or to make it suitable for vegetarians, omit Worcestershire sauce or use a vegetarian substitute.
  • Gruyère cheese provides a classic nutty flavor; you can substitute with other melting cheeses like Emmental if needed.
  • Make sure to taste and adjust salt as needed, especially depending on the saltiness of your broth and cheese.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Find it online: https://recipeteach.com/french-onion-gnocchi-recipe/