French Onion Cheesy Gnocchi (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon extra virgin olive oil
02 -
1 tablespoon unsalted butter
→ Vegetables
03 -
2 large yellow onions, thinly sliced (about 2 cups)
→ Liquids
04 -
60 grams red wine (approximately 1/4 cup)
05 -
360 grams beef broth (approximately 1 1/2 cups)
06 -
1 tablespoon Worcestershire sauce
→ Seasonings
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon garlic powder
→ Gnocchi & Cheese
10 -
450 grams potato gnocchi, uncooked (1 package, 16 ounces)
11 -
170 grams Gruyère cheese, shredded (approximately 1 1/2 cups)
→ Garnish
12 -
Fresh parsley, finely chopped
# Instructions:
01 -
Heat olive oil and butter in a large oven-safe, heavy-bottomed skillet over medium heat. Add the thinly sliced onions and sauté for 15–20 minutes, stirring frequently, until deeply caramelized and very tender.
02 -
Once onions are caramelized, pour in the red wine and cook, stirring, until the wine has completely evaporated.
03 -
Add kosher salt, black pepper, and garlic powder. Stir well to evenly distribute the seasonings.
04 -
Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring the mixture to a gentle simmer.
05 -
Reduce heat to low. Add the uncooked gnocchi directly to the skillet and simmer for 3–5 minutes, stirring occasionally, until gnocchi are cooked through and tender.
06 -
Evenly sprinkle shredded Gruyère cheese over the skillet contents. Transfer skillet under a preheated oven broiler for 2–3 minutes until cheese is melted and golden brown.
07 -
Remove from the oven carefully. Garnish with freshly chopped parsley before serving.
# Notes:
01 -
Ensure onions reach a deep caramel color for optimal flavor; patience is key during this process.