I’m excited to share this delicious French Onion Gnocchi—pillowy soft gnocchi drenched in a deeply flavored caramelized onion sauce, finished with melty cheese. It’s comfort food with a gourmet twist that’s both easy to make and incredibly satisfying.

French Onion Gnocchi

Why You’ll Love This Recipe

I adore how this dish captures the essence of French onion soup in a cozy, one-pot meal. Caramelized onions deliver rich, sweet, savory depth, while gnocchi adds a tender, comforting texture. A finishing touch of cheese ensures every bite is indulgently cheesy and warm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb store-bought potato gnocchi
3 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 cup beef or vegetable broth
½ cup dry white wine (optional, or use extra broth)
¼ cup heavy cream (optional, for richness)
½–1 cup shredded Gruyère or Mozzarella cheese
Fresh thyme or parsley, for garnish

Directions

Caramelize the onions
I melt butter and olive oil in a deep skillet over medium heat. I add sliced onions with salt, pepper, and thyme, and cook slowly—stirring occasionally—for about 25 minutes until they’re deep golden and sweet.
Add garlic and deglaze
I stir in minced garlic, sautéing for another minute. Then I pour in wine (if using) to deglaze the pan, stirring to lift any flavorful bits.
Simmer the sauce
I add the broth (and cream, if using), bring it to a simmer, and let it gently reduce for a few minutes, creating a silky, savory base.
Cook the gnocchi
I add the gnocchi directly into the sauce, gently tossing to coat. I cook until the gnocchi floats and becomes tender—about 3–4 minutes.
Finish with cheese
I sprinkle shredded Gruyère or Mozzarella on top, cover the skillet briefly until the cheese melts into a gooey, bubbling layer.
Serve and garnish
I serve hot straight from the pan, garnished with fresh thyme or parsley for a touch of brightness.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes (mostly for caramelizing onions)
Total Time: 40 minutes

Variations

I swap Gruyère for sharp Cheddar or Provolone for a different flavor profile.
I replace wine with extra broth or a splash of sherry if preferred.
I stir in cooked mushrooms or spinach for extra vegetables.
I add a sprinkle of Parmesan or a drizzle of truffle oil when serving for enhance flavor.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it in a skillet over low heat, adding a splash of broth to rehydrate the sauce. The texture remains rich and satisfying.

FAQs

Can I use frozen gnocchi?

Yes—I add it straight to the pan without thawing, and cook until it’s tender and heated through.

How do I know when onions are caramelized?

They should be a deep golden brown, sweet, and soft—this usually takes around 25–30 minutes when cooked over medium-low heat.

Can I make this dairy-free?

Absolutely—just skip the cheese and swap cream for coconut milk or omit it entirely.

Is this gluten-free?

Yes—since most gnocchi are naturally gluten-free (check the package). Just be sure your broth and other ingredients are gluten-free too.

Can it be made ahead?

I sometimes caramelize onions in advance and store them. When ready, I combine onions and other ingredients and finish the dish in one skillet for best results.

Conclusion

This French Onion Gnocchi is a warm, comforting dish packed with flavor and simple enough for weeknight cooking. Creamy, cheesy, and rich with caramelized onion goodness—it’s become a favorite in my kitchen, and I hope it becomes one in yours too!