Gnocchi with Caramelized Onions and Gruyere Recipe | Rich & Comforting
I have to tell you, making this gnocchi with caramelized onions and Gruyere recipe was a complete game-changer for me. From the moment the onions began slowly caramelizing, filling my kitchen with a rich, sweet aroma, I knew this dish was going to be special.
The gnocchi itself gets crispy on the outside while staying soft and pillowy inside, and the melted Gruyere cheese adds a nutty, indulgent finish that makes every bite unforgettable.
If you’re craving comfort food with a touch of elegance, this recipe is for you. You can also enjoy a similar cozy, flavorful experience with Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe for a hearty twist on seasonal flavors.
Ingredients
Here’s everything you’ll need to create this creamy, cheesy, and perfectly savory dish.
- Yellow onions – 2 lbs (about 2 large or 4 medium), thinly sliced. I like to slice them evenly so they caramelize uniformly.
- Fresh thyme – 1 small bunch, leaves picked and divided. Adds aromatic notes that balance the sweetness of onions.
- Olive oil – 2 tbsp, divided. Helps crisp the gnocchi and prevents sticking.
- Potato gnocchi – 2 packages (16–18 oz each), fresh or frozen. Fresh gnocchi works best, but frozen is a convenient alternative.
- Unsalted butter – 2 tbsp. Adds richness for the caramelized onions.
- Kosher salt – 1 tsp, plus more to taste. Enhances all the flavors.
- Black pepper – ½ tsp, freshly ground, plus more for serving. A simple seasoning that adds depth.
- Gruyere cheese – 6 oz (about 1½ cups), grated. Freshly grated melts better than pre-shredded.
- Dry white wine – ¼ cup. Deglazes the pan and adds subtle acidity.
- Balsamic or sherry vinegar – 1 tsp. Brightens the flavor of the onions.
Note: Serves 4 generously
Variations
You can easily tweak this recipe to suit different dietary preferences or flavor profiles:
- Dairy-Free: Swap Gruyere for a plant-based cheese that melts well.
- Low-Sugar: Reduce or omit the balsamic vinegar for less sweetness.
- Extra Flavor: Add a pinch of red pepper flakes for a mild heat or roasted garlic for depth.
- Alternative Cheese: Swiss, Fontina, or a mozzarella-Parmesan blend works beautifully.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Equipment You Need
- Large, broiler-safe skillet – For crisping gnocchi and later broiling the dish.
- Baking sheet – To transfer crisped gnocchi before combining with onions.
- Wooden spoon – Ideal for stirring onions without breaking them.
- Grater – For fresh Gruyere cheese.
- Measuring cups and spoons – Essential for accurate ingredient portions.
How to Make Gnocchi with Caramelized Onions and Gruyere
1. Crisp the Gnocchi in a Skillet
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the gnocchi in a single layer and let them cook undisturbed for 3–5 minutes until golden on the bottom. Transfer them to a baking sheet, then repeat with the remaining gnocchi.
2. Caramelize the Onions
Melt the butter in the same skillet and add the sliced onions, half the thyme, salt, and pepper. Cook slowly, stirring frequently, for 28–30 minutes until the onions turn a rich golden brown. Patience here is key—the longer you go, the deeper the flavor.
3. Deglaze and Add Flavor
Pour the white wine over the caramelized onions and scrape up any browned bits from the pan. Let it cook for about a minute until the wine evaporates, then stir in the balsamic or sherry vinegar for a bright finishing touch. For a side dish with equally creamy and indulgent appeal, consider Rosemary Garlic Mashed Potatoes Recipe alongside your gnocchi.
4. Combine and Broil
Return the crisped gnocchi to the skillet, gently mixing with the onions. Spread everything evenly and sprinkle the grated Gruyere over the top. Check seasoning and adjust salt if necessary.
5. Broil
Place the skillet 6–8 inches from the broiler and cook for 4–6 minutes until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.
6. Garnish and Serve
Finish with the remaining thyme leaves and a few cracks of black pepper. Serve immediately while hot for the ultimate comfort experience.
Additional Tips for Making this Recipe Better
- I always make sure not to overcrowd the skillet when crisping gnocchi—it ensures each piece gets golden and crispy.
- Low and slow caramelization is my favorite trick; rushing the onions sacrifices flavor.
- Using freshly grated Gruyere makes a huge difference in meltiness and texture.
- I sometimes sprinkle a pinch of flaky sea salt over the finished dish for an extra burst of flavor.
- If I’m feeling fancy, a drizzle of truffle oil over the top takes it to restaurant level.
How to Serve Gnocchi with Caramelized Onions and Gruyere
This dish is versatile in presentation. Serve it straight from the skillet for a rustic vibe or plate it individually with a sprinkle of fresh thyme. Pair with a light arugula salad dressed in lemon vinaigrette, roasted vegetables, or crusty bread to mop up every bit of cheesy goodness.
Nutritional Information
Here’s a rough estimate per serving:
- Calories: 450
- Protein: 15g
- Carbohydrates: 50g
- Fat: 20g
A satisfying balance of carbs and protein, perfect for a hearty weeknight meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze crisped gnocchi and onions separately in labeled containers. Thaw overnight in the fridge before reheating.
Reheating
Reheat in the oven at 350°F (175°C) until warmed through. I avoid microwaving because it can make the gnocchi soggy.
Why You’ll Love This Recipe
Here’s why this gnocchi dish quickly became a favorite in my kitchen:
- Comforting and Elegant: Soft gnocchi with caramelized onions and melted cheese is pure indulgence.
- Quick Weeknight Option: Prep is simple, and the total cook time is under an hour.
- Versatile: Easy to adjust with different cheeses, herbs, or dietary substitutions.
- Crowd-Pleaser: Everyone loves the combination of crispy gnocchi and gooey Gruyere.
- Flavorful Layers: Sweet onions, nutty cheese, and a hint of acidity create a complex flavor that’s never boring.
Gnocchi with Caramelized Onions and Gruyere Recipe
Ingredients
Method
- Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the gnocchi in a single layer and let them cook undisturbed for 3–5 minutes until golden on the bottom. Transfer them to a baking sheet, then repeat with the remaining gnocchi.
- Melt the butter in the same skillet and add the sliced onions, half the thyme, salt, and pepper. Cook slowly, stirring frequently, for 28–30 minutes until the onions turn a rich golden brown. Patience here is key—the longer you go, the deeper the flavor.
- Pour the white wine over the caramelized onions and scrape up any browned bits from the pan. Let it cook for about a minute until the wine evaporates, then stir in the balsamic or sherry vinegar for a bright finishing touch.
- Return the crisped gnocchi to the skillet, gently mixing with the onions. Spread everything evenly and sprinkle the grated Gruyere over the top. Check seasoning and adjust salt if necessary.
- Place the skillet 6–8 inches from the broiler and cook for 4–6 minutes until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.
- Finish with the remaining thyme leaves and a few cracks of black pepper. Serve immediately while hot for the ultimate comfort experience.
Notes
- I always make sure not to overcrowd the skillet when crisping gnocchi—it ensures each piece gets golden and crispy.
- Low and slow caramelization is my favorite trick; rushing the onions sacrifices flavor.
- Using freshly grated Gruyere makes a huge difference in meltiness and texture.
- I sometimes sprinkle a pinch of flaky sea salt over the finished dish for an extra burst of flavor.
- If I’m feeling fancy, a drizzle of truffle oil over the top takes it to restaurant level.
