Description
Heavenly gnocchi with caramelized onions and gruyere brings comfort straight from Italian kitchens to your dinner table. Pillowy potato dumplings melt with sweet caramelized onions and rich gruyere, inviting you to savor each luxurious bite.
Ingredients
Scale
Primary Ingredients:
- 2 pounds yellow onions
- 2 16- to 18-ounce packages potato gnocchi
- 6 ounces Gruyère cheese
Seasoning and Spices:
- 1 small bunch fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Liquid and Fat Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1 teaspoon balsamic or sherry vinegar
Instructions
- Preheat the broiler and position the rack about 6 inches from the heat source. Heat olive oil in a large skillet over medium heat.
- Cook gnocchi in batches, allowing each package to develop a golden-brown crust without stirring, approximately 3-5 minutes per batch. Transfer browned gnocchi to a baking sheet.
- In the same skillet, melt butter and add sliced onions, half the thyme, salt, and pepper. Slowly caramelize onions over medium-low heat, stirring occasionally, until they turn a rich golden color and reduce in volume, around 30 minutes.
- Deglaze the caramelized onions by pouring wine into the skillet, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan. Allow the wine to evaporate completely within 1 minute.
- Drizzle vinegar into the onion mixture and stir to incorporate the tangy flavor.
- Return the golden gnocchi to the skillet, gently mixing with the caramelized onions to ensure even distribution.
- Sprinkle grated Gruyère evenly over the gnocchi and onion mixture. Place the skillet under the broiler for 4-6 minutes, watching carefully until the cheese melts and turns a bubbly, golden-brown.
- Remove from the broiler and garnish with remaining thyme leaves and a sprinkle of freshly ground black pepper before serving.
Notes
- Choose potato-based gnocchi for the best golden-brown crispy exterior when pan-searing, avoiding gummy or soft variations.
- Slow-cook onions on medium-low heat, stirring occasionally to develop deep, sweet flavor without burning.
- Substitute Gruyère with aged cheddar or fontina if unavailable, ensuring similar melting properties and rich flavor profile.
- Use gluten-free gnocchi for celiac-friendly version and swap butter with olive oil for dairy-free alternative.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 341 kcal
- Sugar: 7 g
- Sodium: 414 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 26 mg