French onion gnocchi

I’m now officially obsessed with one-pot gnocchi meals! Recently, I shared my favorite new dish, spinach and artichoke gnocchi, and it got me thinking about other delicious sauces to pair with this pantry staple. This week, I decided on a French onion theme—caramelized onions mixed with gnocchi and nutty Gruyere cheese. It's everything you love about French onion soup in carb form! 

Caramelizing onions is a notoriously slow process, and there are many ways to try to speed it up. I've written before about using the slow cooker or the pressure cooker, but sometimes the straightforward method is best. It yields the sweetest and most delicious onions. The only trick I use to speed up the process is to cover the pan with a lid until the onions soften and release some liquid. Then, remove the lid and cook on low, stirring occasionally until sweet and caramelized. This method is easy and doesn’t require constant attention—just check and stir every few minutes while you work on something else.

This recipe serves three. Once I tasted it, I immediately wished I had made a double batch. So be warned!

French onion gnocchi

1 T butter

1 lb yellow onion (about 2 medium-large), sliced

1.2 t kosher salt

2 garlic cloves, minced

1/2 t thyme or herbs de Provence

black pepper

1 lb shelf stable gnocchi

1 cup broth (or water plus 1 t  Better than Bouillon)

1/2 t Worcestershire

2 t red wine vin

2 T cream cheese, cream, or half and half (optional; if you'd like it creamy)

3 oz shredded gruyere, divided

Add butter, onion, and salt to a large oven-safe skillet. Cover with a lid and cook over medium heat, until onions have released a little moisture and have softened and slumped, about 5-7 minutes. Remove lid, adjust heat to low, and cook, stirring occasionally, until onions are caramelized, about 20 minutes.  

Add garlic, seasoning, and gnocchi, and sauté over medium heat for 30 seconds. Add broth and Worcestershire sauce, cover and bring to a simmer for 4 minutes. 

Remove from heat and stir in cream cheese or cream if using, and most of the shredded cheese until melted. Top with remaining shredded cheese. You can stop there, but if you want to take it over the top, brown the top by broiling for 3-5 minutes. Serves 3.