French Onion Skillet Gnocchi Recipe

For a comforting and delicious dinner, try this French Onion Skillet Gnocchi. Combining the rich flavors of caramelized onions with tender gnocchi, this dish is sure to be a family favorite.

Ingredients

For the Caramelized Onions:

• 3 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup beef broth
• 1/4 cup dry white wine (optional)

For the Gnocchi:

• 1 pound potato gnocchi
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese
• Fresh thyme, for garnish

Instructions

Step 1: Caramelize the Onions

1. Heat Butter and Oil: In a large skillet, heat the butter and olive oil over medium heat.
2. Add Onions: Add the thinly sliced onions to the skillet, stirring to coat them in the butter and oil.
3. Season: Sprinkle the onions with sugar, salt, and pepper.
4. Cook Low and Slow: Cook the onions on low to medium heat, stirring occasionally, for about 25-30 minutes until they are deeply caramelized and golden brown.
5. Deglaze the Skillet: Add the beef broth and white wine (if using) to deglaze the skillet, scraping up any browned bits from the bottom. Cook for another 2-3 minutes until the liquid is mostly absorbed.

Step 2: Cook the Gnocchi

1. Boil Gnocchi: While the onions are caramelizing, cook the gnocchi according to the package instructions. Drain and set aside.
2. Sauté Gnocchi: In a separate skillet, heat the olive oil over medium-high heat. Add the cooked gnocchi and sauté until they are golden brown and crispy on the outside, about 5-7 minutes.

Step 3: Combine and Finish

1. Add Garlic and Thyme: To the skillet with the caramelized onions, add the minced garlic and dried thyme. Cook for 1-2 minutes until fragrant.
2. Add Broth and Cream: Stir in the beef broth and heavy cream, bringing the mixture to a simmer.
3. Combine with Gnocchi: Add the sautéed gnocchi to the skillet with the onion mixture. Stir to combine, ensuring the gnocchi are well-coated with the sauce.
4. Top with Cheese: Sprinkle the grated Gruyère cheese evenly over the gnocchi and onion mixture.

Step 4: Broil

1. Preheat Broiler: Preheat your oven broiler to high.
2. Broil: Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 5: Garnish and Serve

1. Add Fresh Thyme: Garnish with fresh thyme leaves for a burst of color and flavor.
2. Serve Hot: Serve the French Onion Skillet Gnocchi hot, straight from the skillet.

Tips and Variations

• Cheese Variation: Try using Swiss cheese or mozzarella if you don’t have Gruyère on hand.
• Broth Substitute: If you prefer a vegetarian dish, use vegetable broth instead of beef broth.
• Wine Substitute: If you don’t want to use white wine, simply use more broth or water to deglaze the skillet.

Conclusion

This French Onion Skillet Gnocchi is the perfect dish for those who love the classic flavors of French onion soup combined with the heartiness of gnocchi. It’s an easy, comforting meal that will warm you up on a chilly evening.

FAQs

1. Can I use store-bought caramelized onions?

Yes, you can use store-bought caramelized onions to save time. Just ensure they are high quality and flavorful.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

3. Can I make this recipe vegan?

To make this recipe vegan, use plant-based butter and cream, vegetable broth, and vegan cheese.

4. What can I serve with this dish?

This dish pairs well with a simple green salad or roasted vegetables.

5. Can I prepare this dish ahead of time?

Yes, you can caramelize the onions and cook the gnocchi ahead of time. Combine and finish the dish just before serving to ensure the best texture and flavor.

Enjoy your cozy and delicious French Onion Skillet Gnocchi!

Yield: 4

French Onion Skillet Gnocchi Recipe

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This French Onion Skillet Gnocchi is the perfect dish for those who love the classic flavors of French onion soup combined with the heartiness of gnocchi. It's an easy, comforting meal that will warm you up on a chilly evening.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 pounds yellow onions (about 2 large or 4 medium)
• 1 small bunch fresh thyme, divided
• 2 tablespoons olive oil, divided
• 2 (16- to 18-ounce packages) fresh, shelf-stable, or frozen potato gnocchi (do not thaw)
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 6 ounces Gruyère cheese
• 1/4 cup dry white wine
• 1 teaspoon balsamic or sherry vinegar

Instructions

1. Halve and thinly slice 2 pounds yellow onions (about 7 cups). Pick the leaves from 1 small bunch fresh thyme sprigs until you have 2 tablespoons.

2. Heat 1 tablespoon of the olive oil in a 12-inch cast iron or other broiler-safe, heavy-bottomed skillet over medium heat until shimmering. Break up 1 (16- to 18-ounce) package potato gnocchi into individual gnocchi and add to the skillet in a single layer. Cover (​​a sheet pan or the lid of a Dutch oven works well) and cook undisturbed until the bottoms are golden-brown, 3 to 5 minutes. Transfer to a rimmed baking sheet and spread out in a single layer. Repeat with the remaining 1 tablespoon olive oil and 1 package gnocchi and transfer it to the baking sheet.

3. Melt 2 tablespoons unsalted butter in the now-empty skillet over medium heat. Add the onions, half of the thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently with a wooden spoon and reducing the heat if the onions start to burn, until the onions have reduced by over half, are very soft, and deep golden -brown, 28 to 30 minutes. Meanwhile, grate 6 ounces Gruyère cheese on the large holes of the box grater (about 1 1/2 cups). Arrange a rack 6 to 8 inches below the broiling element and set the oven to broil.

4. Pour 1/4 cup dry white wine over the caramelized onions. Scrape up any browned bits on the bottom of the pan and continue to stir until the wine has evaporated, about 1 minute. Remove the pan from the heat and stir in 1 teaspoon balsamic or sherry vinegar.

5. Return the gnocchi to the skillet and stir until combined. Taste and season with more kosher salt as needed. Spread the mixture out into an even layer. Sprinkle with the cheese.

6. Transfer the pan to the oven and broil until the cheese is melted, bubbly, and browned in spots, 4 to 6 minutes. Garnish with the reserved thyme leaves and several grinds of black pepper.