Baked French Onion Gnocchi
A comforting dish that combines rich flavors of caramelized onions, tender gnocchi, and gooey cheese.
Equipment
- Oven-safe skillet For cooking and baking the dish.
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 large yellow onions, thinly sliced About 2 cups
- 0.25 cup non-alcoholic red wine No alcoholic drinks allowed, please substitute with a non-alcoholic option
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 1.5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 16 ounces potato gnocchi, uncooked
- 1.5 cups Gruyère cheese, shredded
- 1 tablespoon fresh parsley, for garnish
Instructions
- In a large oven-safe, heavy-bottomed skillet, heat the olive oil and butter over medium heat. Once the butter has melted, add the sliced onions.
- Sauté the onions for 15-20 minutes, stirring frequently, until they are very tender and have developed a deep caramel color. *Tip: Patience is key here; the longer you cook them, the sweeter they will become.*
- Near the end of the onion cooking time, pour in the non-alcoholic red wine and continue cooking until the wine has completely evaporated.
- Add the kosher salt, black pepper, and garlic powder to the skillet. Stir well to combine.
- Pour in the beef broth and Worcestershire sauce, stirring to mix everything together. Bring the mixture to a gentle simmer.
- Reduce the heat to low and add the uncooked gnocchi. Simmer for about 3-5 minutes, stirring occasionally, until the gnocchi are cooked through and tender. *Tip: You’ll know the gnocchi are done when they float to the top!*
- Once the gnocchi are ready, sprinkle the shredded Gruyère cheese evenly over the top. Place the skillet under the broiler and broil for 2-3 minutes, or until the cheese is melted and lightly browned.
- Remove from the oven and garnish with fresh parsley before serving. *Tip: A sprinkle of fresh herbs adds a lovely touch and elevates the dish.*
Notes
For a little extra flavor, consider adding some fresh herbs like thyme or rosemary while cooking the onions. If Gruyère cheese is not available, feel free to use mozzarella or another cheese of your choice.