I cook this French onion gnocchi when I want comfort and calm. I melt onions low and slow until they turn deep gold and sweet. I stir in broth and a touch of cream. I fold in soft gnocchi and let the sauce hold them like a warm sweater. The result tastes like soup met pasta and decided to stay. On busy nights I lean on this skillet and it leans back. You will see why it belongs with Gnocchi Recipes and why folks who search Biscotti Recipe Italian keep reading anyway. I keep a list of Baked Pasta Recipes and this one sits near the top. Friends ask for the Best Pasta Recipes and I send this first. If you love Alfredo Pasta Recipes you will love the silky sauce here. I grew up around Authentic Italian Recipes and this dish fits the mood. I serve it with a Biscuit Recipe and a big salad. The onions start sweet and end richer than you expect. The gnocchi stay tender and the cheese pulls into long ribbons. I cook in one pan and clean in minutes. I plate at the table and we scoop straight from the skillet. Steam rises and faces light up. That is dinner done right.
Table of Contents
- 1 Key Takeaways
- 2 Easy French Onion Gnocchi Recipe
- 3 Ingredients for French Onion Gnocchi
- 4 How to Make French Onion Gnocchi
- 5 Tips for Making French Onion Gnocchi
- 6 Making French Onion Gnocchi Ahead of Time
- 7 Storing Leftover French Onion Gnocchi
- 8 Try these pasta dinners next
- 9 French Onion Gnocchi
- 10 Nutrition
1 Key Takeaways
I am Linda from Cook Daily Recipe and I love cozy dinners that do not fuss. This skillet French onion gnocchi cooks in one pan and tastes like a hug. The onions go sweet and deep. The gnocchi stay soft and light. The cheese turns stretchy and warm. Clean up feels easy. Weeknights feel calm.
The method stays simple. We coax color from onions. We pour broth and a bit of cream. We simmer. We add gnocchi. We finish with Gruyere and Parmesan under the broiler. The top bubbles. The sauce clings. Every bite brings comfort.
Stock your pantry with onions gnocchi broth and cheese. Keep thyme and garlic nearby. With that set you can cook this on repeat. The flavor sits between soup and pasta. The texture stays rich but not heavy. Friends ask for the recipe and I send them to Cook Daily Recipe at https://www.cookdailyrecipes.com
2 Easy French Onion Gnocchi Recipe
I reach for this when I crave simple joy. Gnocchi Recipes help me keep dinner steady and fast. Gnocchi Recipes also give me space to play with sauces. In this pot the onions lead the way and the cheese brings the finish. With Gnocchi Recipes you get comfort that makes sense on a busy night.
We caramelize the onions slow and kind. The scent fills the kitchen and makes folks hover near the stove. I stir in broth and cream to build a base that coats each dumpling. I slide the pan under the broiler so the top turns golden in spots. The cheese pull makes us smile every time.
On our site Cook Daily Recipe we care about clear steps and clean flavors. I want you to feel calm at the stove. I want you to sit down with people you love and eat food that feels good. This dish checks those boxes. If you enjoy a biscuit on the side I will not argue.
3 Ingredients for French Onion Gnocchi
Yellow onions I slice a big pile thin so they soften and go sweet. The slow cook brings out rich color and balanced flavor. The dish starts here so do not rush this part.
Unsalted butter I use butter for a round taste and a gentle gloss. It gives the onions a soft bed as they cook and keeps the sauce lush.
Olive oil A spoon of oil helps the butter resist browning too fast. The mix lets the onions cook steady.
Kosher salt A pinch early helps the onions give up moisture and relax. I add more near the end to suit the sauce.
Black pepper Fresh ground pepper sharpens the finish. I like a few twists right before serving.
Garlic Two cloves minced bring a soft bite. The heat tames it fast so it whispers rather than shouts.
Fresh thyme The small leaves add a woodsy note that fits the onions. Dried thyme works in a pinch. Rub it between your fingers first.
Dry white wine A splash lifts the brown bits and adds brightness. If you skip wine add a little extra broth and a squeeze of lemon.
Beef or chicken broth Broth lays the savory base. Beef gives deeper flavor. Chicken tastes lighter. Use what you have.
Heavy cream Cream softens the edges and helps the sauce cling. The dish still tastes balanced and not heavy.
Worcestershire sauce Just a small spoon adds depth. It makes the onions taste even more round and cozy.
Potato gnocchi Shelf stable or fresh both work. The dumplings cook right in the sauce so they soak up flavor.
Gruyere cheese Nutty and melty. It gives the classic French onion mood and that lovely pull.
Parmesan cheese Salty and sharp. I grate it fine so it melts quick and seasons the top.
Parsley A handful chopped wakes the dish with fresh color at the end.
4 How to Make French Onion Gnocchi
Step one Set a wide skillet over medium heat. Add butter and oil. When the butter melts add onions and a pinch of salt. Stir to coat then let them rest. Cook and stir now and then until deep gold forms.
Step two Add garlic and thyme. Stir for a minute. Pour in wine if using. Scrape up the brown bits. Let the wine reduce until the pan looks almost dry.
Step three Add broth and bring to a gentle simmer. Pour in cream and a small splash of Worcestershire. Taste and season with salt and pepper.
Step four Stir in the gnocchi. Let them simmer in the sauce until tender. The sauce will thicken and coat each dumpling.
Step five Heat the broiler. Sprinkle Gruyere and Parmesan over the skillet. Broil on the upper rack until the top bubbles and browns in spots.
Step six Rest five minutes. Shower with parsley. Serve hot straight from the skillet. Smile at the cheese pull and repeat.
5 Tips for Making French Onion Gnocchi
Cut the onions thin so they cook at the same pace. If the pan looks dry add a splash of water and keep the heat moderate. Patience makes sweet onions and sweet onions make the sauce sing.
Choose broth that tastes good on its own. I keep small cartons in the pantry. For a deeper mood pick beef. For a lighter mood pick chicken. Both pair well with dairy and cheese.
Broil just until the cheese blisters. A minute more gives more color. A minute less keeps it pale. Either way tastes great. Use a handle cover and keep your mitt close so the transfer feels smooth.
6 Making French Onion Gnocchi Ahead of Time
I often cook the onions earlier in the day. They hold well in the fridge. Later I warm them and finish the sauce and the gnocchi. The final broil still brings the fresh from the oven look and feel.
If you plan to serve guests make the onion base one day ahead. Store it covered. On the day of the meal add broth cream and gnocchi and cook to tender. The timing stays easy and the flavor stays deep.
For a freezer option cool the onion base then freeze flat in bags. Thaw in the fridge. Finish the dish as written. This trick turns weeknights into quiet wins and keeps your Gnocchi Recipes playbook strong.
7 Storing Leftover French Onion Gnocchi
Spoon leftovers into a shallow container and chill within two hours. The sauce will thicken in the fridge. That is fine. It loosens when warmed with a splash of broth or cream.
Warm in a small skillet over medium heat. Add a bit of liquid. Stir until the cheese melts again and the sauce turns smooth. The gnocchi stay tender when you heat them slow.
For lunch boxes pack a small serving with a side salad. The dish reheats in minutes and still tastes rich and cozy. This keeps the Gnocchi Recipes theme going through the week with no stress.
8 Try these pasta dinners next
9 French Onion Gnocchi
French Onion Gnocchi Skillet Gnocchi Recipes
Ingredients
- 2 pounds yellow onions thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon kosher salt plus more to taste
- 1 2 teaspoon black pepper
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1 4 cup dry white wine optional
- 2 cups low sodium beef or chicken broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 pound shelf stable or fresh potato gnocchi
- 1 cup grated Gruyere cheese
- 1 2 cup grated Parmesan cheese
- 1 tablespoon chopped parsley for garnish
Instructions
- Set a wide skillet over medium heat. Add butter and olive oil. When the butter melts add onions and salt. Stir until coated then let them relax. Cook and stir now and then until the onions turn deep golden. This will take time and patience.
- Add garlic and thyme. Stir for one minute. If using wine pour it in and scrape the browned bits. Let most of the liquid cook off.
- Pour in broth. Bring to a gentle simmer. Add cream and Worcestershire. Taste and add salt and pepper as needed.
- Stir in gnocchi. Simmer until tender and the sauce thickens to a coat that clings.
- Heat the broiler. Sprinkle Gruyere and Parmesan over the skillet. Broil on the upper rack until the top turns bubbly and browned in spots.
- Rest for five minutes. Shower with parsley. Serve hot right from the pan.
10 Nutrition
Serving size one cup. Calories around five hundred twenty. Sugar about seven grams. Sodium near nine hundred twenty milligrams. Fat about twenty eight grams. Saturated fat near sixteen grams. Carbohydrates about fifty two grams. Fiber near four grams. Protein around seventeen grams. Cholesterol near seventy five milligrams. Values vary by brands and portions.
This post is written by Linda for Cook Daily Recipe. Visit us at https://www.cookdailyrecipes.com for more pasta ideas short keywords like pasta and onions and cheese and longtail ideas such as caramelized onion gnocchi skillet cheesy gnocchi bake and one pan gnocchi dinner. Three semantic friends to the main term appear above such as gnocchi dishes potato dumpling recipes and skillet gnocchi ideas. Thanks for cooking with me.
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