Description
This gnocchi with caramelized onions and Gruyère is cozy comfort food at its best. Pillowy potato gnocchi are paired with sweet, deeply caramelized onions and finished with nutty Gruyère cheese that melts into a rich, creamy sauce.
Ingredients
- For the gnocchi
- 2 tablespoons olive oil, divided
- 2 packages potato gnocchi (16–18 oz each, fresh or frozen)
- For the caramelized onions
- 2 lb yellow onions, halved and thinly sliced
- 1 small bunch fresh thyme, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- For finishing
- ¼ cup dry white wine
- 1 teaspoon balsamic or sherry vinegar
- 6 oz Gruyère cheese, shredded
- Extra black pepper, for serving
Instructions
- Heat 1 tablespoon olive oil in a large broiler-safe skillet over medium heat. Add one package of gnocchi and cook undisturbed until golden on the bottom, 3–5 minutes. Transfer to a plate and repeat with remaining gnocchi and oil.
- In the same skillet, melt the butter over medium heat. Add onions, half of the thyme, salt, and pepper. Cook, stirring occasionally, until deeply golden and caramelized, about 30 minutes.
- Deglaze the pan with white wine, scraping up browned bits. Cook until mostly reduced, then stir in the balsamic or sherry vinegar.
- Return gnocchi to the skillet and gently combine with the onions. Spread evenly and top with shredded Gruyère.
- Broil for 4–6 minutes until the cheese is melted, bubbly, and lightly golden.
- Garnish with remaining thyme and extra black pepper. Serve immediately.
Notes
- Caramelizing the onions slowly is key for the best flavor.
- Swiss or fontina cheese can be substituted for Gruyère.
- Leftovers keep well refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Sautéing & Broiling
- Cuisine: European