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Gnocchi With Caramelized Onions And Gruyère

A comforting, savory dish featuring pillowy pan-seared gnocchi tossed with sweet, slow-cooked caramelized onions and melted nutty Gruyère cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French-Italian Fusion, Vegetarian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potato gnocchi fresh or frozen
  • 3 large yellow onions sliced into half moons
  • 4 tbsp unsalted butter divided
  • 2 tbsp olive oil divided
  • 1 cup Gruyère cheese freshly grated
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic minced
  • 0.25 cup white wine optional, for deglazing
  • 1 pinch salt and black pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Pot for boiling water
  • Colander
  • Knife and Cutting Board

Method
 

  1. Slice onions into thin half-moons. In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat.
  2. Add onions and cook slowly, stirring occasionally, for 30-45 minutes until deep golden brown and caramelized. Stir in garlic and thyme in the last 2 minutes.
  3. Meanwhile, bring a pot of salted water to a boil. Add gnocchi and cook for 2-3 minutes until they float. Drain, reserving 1/2 cup pasta water.
  4. Remove onions from pan. Add remaining butter and oil to the pan over medium-high heat. Add gnocchi and sear for 3-4 minutes until crispy and golden.
  5. Return onions to the pan with the gnocchi. Deglaze with white wine (if using) or a splash of pasta water.
  6. Reduce heat to low, sprinkle Gruyère cheese over the top, and toss until melted. Season with salt and pepper.
  7. Serve immediately, garnished with extra thyme.

Notes

For extra protein, add cooked bacon crumbles or grilled chicken.