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Baked French Onion Gnocchi Casserole

Close-up of baked french onion gnocchi bubbling with melted, browned cheese in a white ceramic baking dish.
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Make this comforting Baked French Onion Gnocchi Casserole by combining soft gnocchi with deeply caramelized onions in a rich broth, topped with melted Gruyère cheese for a satisfying weeknight meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, plus more for seasoning
  • 1 pound potato gnocchi, store-bought or homemade
  • 2 cups beef broth, low sodium preferred
  • 1/4 cup dry sherry or dry white wine (optional)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Swiss cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease an 8×8 inch or similar sized baking dish.
  2. Melt the butter in a large, oven-safe skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until they are deeply browned and sweet. Add the sugar and 1/2 teaspoon salt during the last 10 minutes of cooking.
  3. If your skillet is not oven-safe, transfer the caramelized onions to your prepared baking dish.
  4. In a small bowl, whisk together the flour, thyme, pepper, and a pinch of salt.
  5. If using sherry or wine, pour it into the skillet (or add to the onions in the baking dish) and scrape up any browned bits from the bottom. Let it cook for 1 minute.
  6. Pour in the beef broth and bring the mixture to a simmer. Whisk in the flour mixture until the broth thickens slightly, about 2 minutes.
  7. Add the gnocchi to the onion and broth mixture, stirring gently to coat.
  8. Top the gnocchi evenly with the Gruyère and Swiss cheeses.
  9. Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned on top. If the cheese is not browned enough, switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.
  10. Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • For the best French onion flavor, do not rush caramelizing the onions; low and slow heat develops the deep sweetness.
  • If you skip the sherry or wine, substitute with an extra 1/4 cup of beef broth mixed with 1 teaspoon of balsamic vinegar for acidity.
  • Use good quality, shelf-stable gnocchi for this bake; they hold their shape better than some fresh varieties when baked in liquid.

Nutrition

Find it online: https://cookerycommand.com/baked-french-onion-gnocchi/