Gnocchi with Caramelized Onions and Gruyère
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.
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.
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