Baked French Onion Gnocchi (Recipe for Printing)

This baked French onion gnocchi highlights sweet onions, gruyere cheese, and fresh thyme. Ideal for fall and winter meals, it pairs well with hearty sides. Save & click.

# What You Need:

→ Main Components

01 - 1 pound gnocchi, fresh or frozen
02 - 1 large sweet onion, thinly sliced
03 - 8 to 10 slices day-old French bread
04 - 1 cup shredded Gruyere or Swiss cheese

→ Flavor Base

05 - 2 cups beef broth
06 - 1/4 cup dry white wine
07 - 1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme

→ Seasonings and Fats

08 - 1 tablespoon olive oil
09 - 1 tablespoon unsalted butter, at room temperature
10 - Salt, to taste
11 - Black pepper, freshly ground, to taste

# How to Make It:

01 - Heat olive oil and butter in a large oven-safe skillet over medium heat. Add thinly sliced sweet onion and a pinch of salt. Cook slowly, stirring frequently, until onions become deeply golden and caramelized, about 20 to 25 minutes.
02 - Pour in white wine and scrape any browned bits from the skillet. Simmer for 2 to 3 minutes until most of the liquid has evaporated.
03 - Stir in beef broth and thyme. Season with freshly ground black pepper and additional salt if needed. Simmer for 5 to 7 minutes to infuse flavors.
04 - Add gnocchi to the skillet; if using frozen, add directly. Gently stir and cook for 3 to 4 minutes until gnocchi are heated through and begin to absorb some broth.
05 - While gnocchi simmers, lightly toast French bread slices under a broiler or in a toaster until golden on both sides.
06 - Arrange toasted bread slices evenly over the gnocchi and broth mixture. Sprinkle shredded Gruyere or Swiss cheese generously over the top.
07 - Transfer skillet to a preheated oven at 375°F (190°C). Bake for 12 to 15 minutes, or until cheese is melted and bubbling with golden spots.
08 - Remove from oven and allow to cool slightly before serving. Garnish with extra fresh thyme if desired.

# Extra Tips:

01 - Using day-old French bread helps it maintain structure and soak up flavors without becoming overly soggy.

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