Imagine this Gnocchi with Caramelized Onions and Gruyère on a chilly evening, the aroma of slowly caramelizing onions filling your kitchen, and a bubbling skillet of Gnocchi topped with melted Gruyère cheese. This isn’t just dinner; it’s an experience. A dish that wraps you in warmth, comfort, and the kind of satisfaction that only a well-made meal can provide.
Why You’ll Love This Golden Baked Gnocchi Recipe
Golden Baked Gnocchi: Crispy on the Outside, Tender Inside
The gnocchi in this recipe undergoes a two-step cooking process. First, you pan-fry them until the bottoms are golden and crispy. Then, they bake under a blanket of caramelized onions and Gruyère cheese, absorbing all the rich flavors.
Caramelized Onions: Sweet, Savory, and Deeply Flavorful
Caramelizing onions slowly over medium heat transforms their natural sugars, resulting in a deep, sweet-savory flavor that adds complexity to the dish. This process takes time, but the reward is well worth it.
Gruyère Cheese: Nutty, Creamy, and Perfectly Melty
Gruyère cheese is known for its nutty flavor and excellent melting properties. When broiled, it forms a golden, bubbly crust that adds both texture and taste to the dish.
Golden Baked Gnocchi with Caramelized Onions and Gruyère – Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Yellow onions | 2 lbs (about 2 large or 4 medium), thinly sliced |
| Fresh thyme | 1 small bunch (leaves picked, divided) |
| Olive oil | 2 tbsp (divided) |
| Potato gnocchi (fresh/frozen) | 2 packages (16–18 oz each) |
| Unsalted butter | 2 tbsp |
| Kosher salt | 1 tsp, plus more to taste |
| Black pepper (freshly ground) | ½ tsp, plus more for serving |
| Gruyère cheese (grated) | 6 oz (about 1½ cups) |
| Dry white wine | ¼ cup |
| Balsamic or sherry vinegar | 1 tsp |
How to Make Baked Gnocchi with Caramelized Onions and Gruyère
1. Crisp the Gnocchi in a Skillet
- Heat 1 tablespoon of olive oil in a large, broiler-safe skillet over medium heat.
- Add half of the gnocchi in a single layer. Cook undisturbed for 3–5 minutes until the bottoms are golden.
- Transfer the cooked gnocchi to a baking sheet in a single layer.
- Repeat with the remaining gnocchi and olive oil.
2. Caramelize the Onions
- In the same skillet, melt the butter over medium heat.
- Add the sliced onions, half of the fresh thyme, kosher salt, and black pepper.
- Cook, stirring frequently, until the onions are soft and golden brown, about 28–30 minutes.
3. Deglaze and Add Flavor
- Pour the dry white wine over the caramelized onions, scraping up any browned bits from the skillet.
- Continue cooking until the wine has evaporated, about 1 minute.
- Remove from heat and stir in the balsamic or sherry vinegar.
4. Combine and Broil
- Return the cooked gnocchi to the skillet, mixing gently to combine with the onions.
- Taste and adjust seasoning with more salt if needed.
- Spread the mixture evenly in the skillet and sprinkle grated Gruyère cheese on top.
5. Broil
- Preheat the broiler, positioning the rack 6–8 inches below the broiling element.
- Broil the skillet for 4–6 minutes, or until the cheese is melted, bubbly, and slightly browned.
6. Garnish and Serve
- Remove from the oven and garnish with the remaining thyme leaves and freshly ground black pepper.
- Serve hot and enjoy!
Tips for Perfect Baked Gnocchi Every Time
- Caramelize Slowly: Don’t rush the caramelization process. Low and slow is key to achieving that golden-brown, melt-in-your-mouth result.
- Use Quality Cheese: Gruyère cheese adds a nutty flavor and melts beautifully. If you can’t find Gruyère, you could use Swiss cheese, Fontina, or Monterey Jack.
- Avoid Overcrowding: When crisping the gnocchi, avoid overcrowding the skillet to ensure they cook evenly.
Wine Pairings and Serving Suggestions
Best Wines to Complement This Dish
- Dry white wines like Sauvignon Blanc or Pinot Grigio.
- Light reds like Pinot Noir.
- Avoid overly oaky wines.
Side Dishes That Go Well
- Arugula salad with lemon vinaigrette.
- Roasted vegetables like Brussels sprouts, carrots, or asparagus.
- Crusty bread to mop up cheese and onion.
Storage and Reheating Tips
How to Store Leftovers
- Refrigerate in an airtight container for up to 3 days.
Reheating Instructions
- Reheat in the oven at 350°F (175°C) until warmed through.
- Avoid microwaving to preserve texture.
Golden Baked Gnocchi with Caramelized Onions and Gruyère: FAQs
Can I use store-bought gnocchi for this recipe?
Yes! Both fresh and frozen potato gnocchi work perfectly.
What can I substitute for Gruyère cheese?
Try Fontina, Emmental, or a blend of mozzarella and Parmesan.
How long does it take to caramelize onions properly?
About 28–30 minutes — low and slow is key to achieve sweetness and depth.
Can I make this dish ahead of time?
You can prep the onions and gnocchi in advance, then assemble and broil before serving.
Conclusion: A Dish Worth Repeating
Whether you’re hosting guests or craving something soul-warming on a weeknight, Golden Baked Gnocchi with Caramelized Onions and Gruyère is that magical one-skillet meal that delivers every time — with melt-in-your-mouth textures and flavors you’ll crave again and again.
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Gnocchi with Caramelized Onions and Gruyère
Equipment
Ingredients
- 2 pounds yellow onions about 2 large or 4 medium, halved and thinly sliced
- 1 small bunch fresh thyme divided
- 2 tablespoons olive oil divided
- 2 16- to 18-ounce packages fresh, shelf-stable, or frozen potato gnocchi
- 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 grated
- 1/4 cup dry white wine
- 1 teaspoon balsamic or sherry vinegar
Instructions
- Prepare the gnocchi: Heat 1 tablespoon olive oil in a 12-inch broiler-safe skillet over medium heat. Add one package of gnocchi and cook undisturbed until golden-brown, 3-5 minutes. Transfer to a baking sheet. Repeat with the second package.
- Caramelize the onions: In the same skillet, melt butter over medium heat. Add onions, half the thyme, salt, and pepper. Cook until onions are golden and reduced by half, about 30 minutes.
- Deglaze with wine: Pour wine over caramelized onions, scraping up any browned bits. Cook until evaporated, about 1 minute. Stir in vinegar.
- Combine and broil: Return gnocchi to the skillet, stirring to mix. Spread evenly, top with grated Gruyère, and broil until cheese is bubbly and browned, 4-6 minutes. Garnish with remaining thyme and black pepper.
