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Baked French Onion Gnocchi

Baked French onion gnocchi with caramelized onions, a rich creamy broth, and a golden Gruyère crust. Oven-broiled until the sauce bubbles and the gnocchi turn pillowy and cooked through.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

potato gnocchi
  • 1 lb potato gnocchi
onions
  • 3 large onions Thinly sliced
garlic and butter base
  • 4 clove garlic Minced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
deglazing and broth
  • 0.5 cup dry white wine or dry sherry
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme
  • 0.5 cup heavy cream
cheese and seasoning
  • 2 cup Gruyere cheese Shredded
  • salt and pepper To taste

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large oven-safe skillet, then add the thinly sliced onions. Cook over medium-low heat for 35–40 minutes, stirring occasionally, until deeply caramelized and dark golden.
  2. Pour in the white wine or sherry to deglaze the pan. Cook for 2 minutes, scraping up the browned bits, until slightly reduced.
  3. Add the minced garlic and fresh thyme to the skillet. Cook for 1 minute, just until fragrant.
Simmer and assemble
  1. Add the beef broth, Worcestershire sauce, and heavy cream, then bring to a simmer. Stir until combined and steaming with small bubbles at the edges.
  2. Add the uncooked potato gnocchi and stir to coat in the sauce. Cook until evenly distributed, then season with salt and pepper to taste.
  3. Scatter the shredded Gruyère over the top in an even layer. Leave some onion and gnocchi peeking through so the top browns.
Bake or broil
  1. Bake or broil at 425°F for 15–18 minutes. The sauce should bubble actively and the cheese should be golden with browned spots.

Notes

For the deepest flavor, cook the onions slowly until truly dark and jammy—if they’re only lightly golden, the bake won’t taste “French onion” enough. Store leftovers in the refrigerator for up to 3 days; reheat gently in a covered oven-safe dish at 350°F until hot. Freezing is not recommended because the cream-based sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.