Baked French Onion Gnocchi Recipe
Imagine a dish where pillowy gnocchi basks in a deeply caramelized onion sauce, swirls of cream, a splash of white wine, and a bubbling blanket of Gruyère. That’s Baked French Onion Gnocchi: a cozy, flavor-packed bake that channels all the charm of a classic French onion soup, but with the comfort of pasta. Perfect for chilly evenings, gatherings, or just treating yourself, this recipe leans into golden richness and cheesy deliciousness without any fuss. Every forkful is worth savoring—get ready, because you’ll want to make this again and again!
Ingredients You’ll Need
One of the best parts about Baked French Onion Gnocchi is how it turns humble ingredients into an impressive feast. Each component brings its own magic, whether that’s umami, depth, or gooey, golden goodness. Here’s what you’ll need and why you shouldn’t skip a thing:
- Olive oil: A touch helps create golden onions without burning and adds lovely flavor.
- Unsalted butter: Richness, creaminess, and that unmistakable French flair come from good butter.
- Yellow onions (2 large, thinly sliced): The star of your dish! Slice them thin so they caramelize evenly and melt right into the sauce.
- Salt: Essential for drawing out the onions’ moisture, so you get that glorious golden brown.
- Sugar: Just a pinch helps coax out the onions’ natural sweetness and speeds up caramelization.
- Garlic (2 cloves, minced): You’ll love how fragrant this gets, tying the whole bake together.
- Fresh thyme leaves: Adds a subtle earthy depth. If you only have dried, use less!
- Dry white wine: For deglazing and that gentle acidity—it keeps the sauce from being too heavy. Don’t skip it!
- Beef or vegetable broth: Either works; the liquid carries all those caramelized flavors and builds a savory base.
- Heavy cream: This is what makes Baked French Onion Gnocchi so luxuriously creamy and luscious.
- Gnocchi (1 pound, shelf-stable or refrigerated): Potato dumplings that bake up perfectly—no need to cook them first!
- Gruyère cheese (1 cup shredded): Nothing melts quite like this nutty classic, but Swiss cheese is a good substitute in a pinch.
- Parmesan cheese (1/4 cup grated): For bonus depth and salty finish on that golden topping.
- Salt and pepper to taste: Adjust at the end so every bite is perfectly seasoned.
How to Make Baked French Onion Gnocchi
Step 1: Caramelize the Onions
Start by preheating your oven to 375°F (190°C). In a large oven-safe skillet, warm up the olive oil and butter over medium heat. Add those lovingly sliced onions, along with the salt and sugar—this trio is the secret to deep caramel color. Let them cook, stirring occasionally, for 20–25 minutes. The longer they go, the sweeter, softer, and more golden they’ll become. Keep an eye on the heat (medium to low is best) so you don’t rush this step; great onions are the heart of Baked French Onion Gnocchi.
Step 2: Add Garlic and Thyme
Once the onions are a rich, golden brown, toss in the minced garlic and thyme. Just about a minute will do—enough for everything to get fragrant and for the herbs to release their flavor. You’ll notice the aroma filling your kitchen already! Don’t be tempted to crank the heat higher; gentle warmth helps everything meld beautifully.
Step 3: Deglaze with Wine
Pour in your dry white wine and use a wooden spoon to scrape up any browned bits from the pan. This adds incredible depth and ensures nothing tasty gets left behind. Let the wine bubble for 2–3 minutes—you want it to reduce slightly but not evaporate completely. It’s these little touches that give Baked French Onion Gnocchi its distinctly French-inspired flavor.
Step 4: Build the Sauce
Add the broth and the heavy cream to the skillet, stirring to blend it with those onions and wine. Bring it up to a gentle simmer—this is where the sauce turns dreamy. Next, add your gnocchi right into the pan. Stir them well so they can soak up all those creamy, savory flavors. Simmer for about 5–7 minutes, just until the gnocchi are tender and starting to plump up.
Step 5: Top and Bake
Evenly sprinkle the Gruyère and Parmesan over the gnocchi mixture. This cheesy crown is what transforms the dish from “yum” to “wow.” Slide the skillet into your preheated oven and bake for 10–12 minutes, or until the top is irresistibly golden and bubbling. Let your Baked French Onion Gnocchi cool for a few minutes before serving so nobody burns their tongue in all that excitement!
How to Serve Baked French Onion Gnocchi
Garnishes
A handful of fresh thyme leaves or a dusting of extra Parmesan takes your Baked French Onion Gnocchi from homey to restaurant-worthy. If you love a bit of color, some finely chopped chives or parsley will brighten things up beautifully. And don’t forget: a crack of black pepper before digging in makes every bite pop!
Side Dishes
This dish is rich on its own, so a crisp green salad with a zingy vinaigrette or some simply roasted vegetables on the side is perfect. Warm, crusty bread is always welcome—it’ll help scoop up all that luscious oniony sauce left at the bottom of your plate.
Creative Ways to Present
Try dividing the Baked French Onion Gnocchi into smaller, single-serving ramekins for a dinner party wow-factor. Or, scoop spoonfuls onto toasted baguette slices to create irresistible, melty French-onion “bruschetta.” If you’re feeling decadent, top each dish with a poached egg for the ultimate brunch twist.
Make Ahead and Storage
Storing Leftovers
If you’ve got extras (good luck with that!), let your Baked French Onion Gnocchi cool completely before you transfer it to an airtight container. Store it in the fridge for up to three days. The flavors actually deepen overnight, making leftovers just as craveable.
Freezing
Want to make it ahead? Assemble the dish right up to the baking step, then cover tightly and freeze for up to two months. Let it thaw overnight in the fridge, then bake as usual, adding a few extra minutes to ensure the center is piping hot.
Reheating
To revive leftovers, bake them in the oven at 350°F until hot and bubbly, about 20 minutes. For smaller portions, the microwave works in a pinch, but nothing quite beats the oven for that crisp, cheesy topping!
FAQs
Can I make Baked French Onion Gnocchi vegetarian?
Absolutely! Just use vegetable broth instead of beef broth. The flavors stay rich and satisfying, so you won’t miss a thing.
What can I substitute for Gruyère cheese?
Swiss cheese is the closest swap, giving you a similar smooth, melty texture without losing the elegance that makes Baked French Onion Gnocchi so special. You could also try fontina for a slightly nuttier twist.
Can I use homemade gnocchi?
Yes, homemade gnocchi is a dreamy upgrade if you have the time. Just make sure they are firm enough to hold up to the sauce and baking.
Is there a non-alcoholic option for deglazing?
You can skip the wine and use a splash of extra broth with a teaspoon or two of white wine vinegar or lemon juice. You’ll still get a lovely lift of acidity in your Baked French Onion Gnocchi.
Can I prepare this in advance for a party?
Definitely! Assemble the dish fully, cover, and refrigerate for up to a day. Just bake it off right before serving so it’s fresh and bubbling for your guests.
Final Thoughts
If you’re craving comfort food with a French twist, Baked French Onion Gnocchi is a must-try. Whether it’s a cozy family dinner or a showstopper for friends, every spoonful is loaded with savory, cheese-stretched joy. Go ahead—gather your people and your ingredients, and treat everyone to a dish you’ll fall head over heels for!
Print
Baked French Onion Gnocchi Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this comforting and flavorful Baked French Onion Gnocchi, where tender gnocchi is smothered in a rich onion and cream sauce, topped with a gooey layer of melted cheese. A delicious twist on a classic French onion soup, this dish is sure to become a family favorite.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/4 cup dry white wine
- 1/2 cup beef or vegetable broth
- 1/2 cup heavy cream
- 1 pound shelf-stable or refrigerated gnocchi
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Caramelize Onions: In a large oven-safe skillet, cook onions with salt and sugar until caramelized. Add garlic, thyme, and cook.
- Deglaze and Simmer: Deglaze with white wine, add broth and cream. Simmer and then add gnocchi.
- Bake: Top with cheeses and bake for 10-12 minutes until golden and bubbly.
- Serve: Allow to cool slightly before serving.
Notes
- You can substitute Swiss cheese for Gruyère if needed.
- For a vegetarian version, use vegetable broth.
- This dish can be prepped ahead and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg
