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Baked French Onion Gnocchi

Baked French onion gnocchi with caramelized onions and a golden Gruyère crust. The gnocchi gets baked in a rich, creamy onion broth until bubbling 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
Ingredients Equipment Method Notes

Ingredients
  

French onion gnocchi base and bake
  • 1 lb potato gnocchi
  • 3 onions thinly sliced
  • 4 garlic minced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 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
  • 2 cup Gruyere cheese shredded
  • salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Caramelize the onions
  1. Melt the butter with the olive oil in a large oven-safe skillet, then add the onions and cook over medium-low heat for 35-40 minutes until deeply caramelized, stirring occasionally to prevent scorching.
  2. When the onions are caramelized, deglaze the skillet with the dry white wine or dry sherry and cook for 2 minutes to reduce slightly.
  3. Add the minced garlic and fresh thyme, then cook for 1 minute until fragrant, keeping the heat at medium-low.
Build the creamy onion broth
  1. Pour in the beef broth, Worcestershire sauce, and heavy cream, then bring the mixture to a simmer.
  2. Add the potato gnocchi (uncooked) and stir to coat them evenly in the simmering sauce.
  3. Scatter the shredded Gruyère over the top so it melts into a browned crust.
Bake and broil
  1. Bake or broil at 425F for 15-18 minutes until the gnocchi are cooked through, the sauce is bubbling, and the cheese is golden, watching closely near the end for browning.

Notes

Pro tip: Caramelize the onions until truly deep brown and jammy—this is what drives the flavor of the broth. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave with a splash of broth if needed. Freezing isn’t recommended because cream and gnocchi can change texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less rich but still bake well).