Why You’ll Love This Recipe
French Onion Gnocchi combines the deep, savory flavors of classic French onion soup with the soft, pillowy texture of gnocchi. It’s a cozy, comforting dish perfect for cooler nights or when you’re craving something indulgent. With caramelized onions, melty cheese, and golden gnocchi, this one-pan meal delivers maximum flavor with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
potato gnocchiyellow onionsbutterolive oilbeef or vegetable brothgarlicclovesfresh thymebay leafsalt and peppergruyère cheesefontina cheesefresh parsley (optional for garnish)
directions
Heat butter and olive oil in a large skillet over medium heat.
Add thinly sliced onions and cook slowly, stirring occasionally, until deeply caramelized (about 25-30 minutes).
Stir in minced garlic, thyme, bay leaf, salt, and pepper. Cook for another 2 minutes.
Pour in broth and let it simmer to reduce slightly, about 5-7 minutes.
Add gnocchi directly to the skillet. Cover and cook for 5-7 minutes until the gnocchi is tender and most of the liquid is absorbed.
Remove the bay leaf, then sprinkle grated gruyère and fontina over the gnocchi.
Cover again or broil briefly to melt the cheese until bubbly and golden.
Garnish with chopped parsley if desired and serve warm.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCaramelizing onions: 25-30 minutesCooking gnocchi and finishing: 10-15 minutesTotal time: 45-55 minutes
Variations
Use Swiss or mozzarella if you don’t have gruyère or fontina.
Add a splash of white wine while deglazing for more depth.
Toss in sautéed mushrooms for a heartier meal.
Make it vegetarian by using vegetable broth.
Top with crispy onions for extra crunch.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat on the stove over low heat or in the microwave in short intervals, stirring in a splash of broth or water if needed to loosen.
FAQs
Can I use store-bought gnocchi?
Yes, shelf-stable or refrigerated gnocchi both work well.
Can I make this dish ahead?
You can caramelize the onions ahead of time and store them in the fridge for up to 3 days.
What’s the best cheese for this?
Gruyère offers a classic French onion flavor, while fontina adds creamy meltiness.
Do I need to boil the gnocchi first?
No, they cook right in the pan with the broth, absorbing flavor as they soften.
Can I use frozen gnocchi?
Yes, just add them directly to the skillet and extend the cooking time slightly.
How do I prevent gnocchi from getting mushy?
Don’t overcook them—once they are tender and the broth is mostly absorbed, they’re ready.
What kind of onions should I use?
Yellow onions are best for a deep, sweet caramelized flavor.
Can I make it vegan?
Yes, use vegan butter, plant-based cheese, and vegetable broth.
Is this dish freezer-friendly?
It’s best fresh, but can be frozen before adding the cheese topping.
Can I use homemade gnocchi?
Absolutely! Just ensure they’re firm enough to hold up in the skillet.
Conclusion
French Onion Gnocchi is a comforting, flavorful twist on two classic favorites. It’s rich, cheesy, and satisfyingly hearty, making it a perfect weeknight dinner or special occasion dish. Easy to make in one pan and packed with flavor, it’s sure to become a cozy favorite in your kitchen.
Print
French Onion Gnocchi
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American‑French fusion
- Diet: Vegetarian
Description
A comforting skillet dish that combines caramelized onions, potato gnocchi, beef broth, and Gruyère cheese for a creamy, French onion soup–inspired meal.
Ingredients
- 3 tbsp butter
- 2 large sweet (Vidalia or yellow) onions, diced or thinly sliced (~2 cups)
- 1 tbsp flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 bay leaf
- ½ cup heavy cream
- 2½–3 oz grated Gruyère cheese
- ½ cup panko or textured breadcrumbs
- 1 tsp olive oil
- 1 lb potato gnocchi
- 1 tsp fresh thyme
Instructions
- Make crispy breadcrumbs: heat olive oil in pan over medium‑low heat, add breadcrumbs, toast until golden, set aside.
- Melt butter in a wide pot over low‑medium heat. Add onions and pinch of salt; cook, stirring every 8–10 minutes, for 35–40 minutes until jammy and dark brown. Add thyme about 5 minutes before onions finish.
- Stir in flour, cook 1–2 minutes. Deglaze with beef broth, add Worcestershire sauce and bay leaf.
- Cover and simmer 10 minutes, stirring occasionally.
- Meanwhile, cook gnocchi per package in salted water; drain.
- Stir heavy cream into sauce and cook 2–3 minutes. Turn off heat, remove bay leaf, stir in grated Gruyère until melted.
- Add cooked gnocchi to sauce and mix gently.
- Serve gnocchi topped with crispy breadcrumbs and extra thyme.
Notes
- Caramelizing onions is key—don’t rush; low heat for 35–40 minutes yields best flavor.
- Substitute Swiss or mild Gouda if Gruyère is unavailable.
- Make it vegetarian: swap beef broth for veggie stock.
- Leftovers keep 2–3 days refrigerated and reheat well.