Description

Creamy, indulgent gnocchi baked and browned in a rich French onion-style sauce topped with melty cheese—purely comforting and elegant in every spoonful.

Ingredients

1 lb (450 g) potato gnocchi (store-bought or homemade)

2 tablespoons unsalted butter

1 tablespoon olive oil

2 large onions, thinly sliced

1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)

2 garlic cloves, minced

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon all-purpose flour

1 cup beef or vegetable stock

½ cup heavy cream

1 cup shredded Gruyère or Swiss cheese (plus extra for topping)

2 tablespoons grated Parmesan cheese

1 tablespoon fresh chives or parsley, chopped

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Instructions

Preheat oven to 400 °F (200 °C).

Cook gnocchi according to package instructions, drain, and set aside.

In a large ovenproof skillet, heat butter and olive oil over medium heat. Add sliced onions and thyme; cook, stirring often, for about 20 minutes until onions are deeply caramelized.

Stir in minced garlic, salt, and pepper; cook 1 minute more until fragrant.

Sprinkle flour over onions and stir well to coat. Cook 1–2 minutes to remove raw taste.

Gradually pour in stock, stirring constantly to deglaze the pan and incorporate flour. Add heavy cream and bring sauce to a gentle simmer, thickening slightly.

Stir in cooked gnocchi and shredded Gruyère or Swiss cheese until everything is well coated.

Sprinkle Parmesan on top. Transfer skillet to the oven and bake for 10–12 minutes until cheese is bubbly and golden.

Remove, let rest 2–3 minutes, then garnish with fresh chives or parsley.

Serve hot—creamy, cheesy comfort at its finest.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course