French Onion Gnocchi Bake with Gruyère or Swiss (Print-Friendly Version)
This French onion gnocchi bake starts with browned onions and broth on the stove, then receives a melted cheese topping in the oven. The one-pound gnocchi batch cooks in the onion liquid before baking. The oven is a finishing stage; it should not be used to hide hard dumplings or a sauce that has never been assessed for consistency.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main ingredients
01 -
1 tablespoon olive oil
02 -
1 tablespoon unsalted butter
03 -
1 large sweet onion, thinly sliced
04 -
1/4 cup white wine
05 -
1 tablespoon fresh minced thyme
06 -
2 cups beef broth
07 -
1 lb gnocchi
08 -
Salt and pepper to taste
09 -
1 cup shredded swiss or gruyere cheese
10 -
8-10 slices French bread, toasted
# How to Make It:
01 -
Heat the oven to 400°F and prepare a baking dish with enough capacity for the mixture and room below its rim.
02 -
Warm oil and butter in a broad skillet. Add onion and cook, stirring, until softened and deeply golden to preference; adjust heat instead of treating twenty minutes as a fixed endpoint.
03 -
Add wine and scrape up brown, unburned residue. Stir in thyme and broth, then bring to a controlled simmer.
04 -
Add gnocchi and cook according to the product’s requirements, stirring gently. Check tenderness and sauce consistency; reduce excess liquid carefully rather than baking a watery mixture blindly.
05 -
Taste before adjusting salt and pepper, then transfer to the prepared dish.
06 -
Cover with the measured Swiss or Gruyère and bake about 20–25 minutes, checking for a hot center and melted, lightly browned cheese. Shield the top if it colors too quickly.
07 -
Serve with toasted French bread alongside. Refrigerate remaining portions promptly in shallow containers.