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French onion gnocchi—seared potato dumplings with caramelized onions and Gruyère broil Pinterest recipe pin

French Onion Gnocchi with Caramelized Onions and Gruyère

Pillowy seared potato gnocchi simmered briefly in a deeply caramelized onion and beef-broth sauce, finished under the broiler with melted Gruyère for a glossy, textured main dish.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds yellow onions thinly sliced (about 6 cups)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt plus more to taste
  • 2 cloves garlic minced
  • 1/3 cup low-sodium beef broth to deglaze
  • 2 1/2 cups low-sodium beef broth
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 12 ounces fresh or thawed potato gnocchi
  • 1 tablespoon olive oil for searing
  • 1 cup Gruyère cheese grated (about 4 ounces)
  • Freshly ground black pepper to taste
Optional additions
  • 1/2 cup sliced cremini mushrooms optional
  • 1 tablespoon chopped parsley optional, for garnish

Equipment

  • 1 12-inch heavy-bottomed skillet
  • 1 10-inch skillet for searing gnocchi
  • 1 Baking sheet or oven-safe skillet for broiling

Method
 

Caramelize onions
  1. Heat a 12-inch skillet over medium heat and add 2 tablespoons olive oil and 2 tablespoons unsalted butter; when butter foams add the sliced onions and 1 teaspoon salt and cook over medium-low, stirring every 4–6 minutes, for 35–40 minutes until deep amber, adding 1–2 tablespoons water if the pan gets dry.
Build sauce
  1. Stir in the minced garlic and cook 30 seconds, add 1/3 cup broth with 1 teaspoon balsamic vinegar to deglaze scraping the fond, then add 2 1/2 cups beef broth and thyme; bring to a simmer and reduce uncovered for 12–15 minutes until slightly thickened and flavorful, then season to taste with salt and pepper.
Sear gnocchi
  1. Pat gnocchi dry; heat a 10-inch skillet over medium-high heat with 1 tablespoon olive oil, add gnocchi in a single layer (work in batches if needed) and sear 2–3 minutes without moving until golden, flip and brown the other side 1–2 minutes, then transfer to the onion-broth sauce.
Finish and broil
  1. Toss the seared gnocchi gently in the sauce and simmer 2–3 minutes so the sauce clings; adjust consistency with up to 1/4 cup reserved warm broth if needed, sprinkle 1 cup grated Gruyère evenly over the top and broil 2–4 minutes until the cheese bubbles and turns light golden; let rest 2 minutes before serving.

Notes

Sear gnocchi before adding to the sauce to avoid a mushy texture. Caramelize onions slowly for at least 35 minutes to develop depth; you can make them ahead and refrigerate up to 5 days. Reserve some warm broth to adjust sauce thickness at the end rather than adding a large amount at once.