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Gnocchi with Caramelized Onions and Gruyere Recipe
Ash Tyrrell

Gnocchi with Caramelized Onions and Gruyere Recipe

I have to tell you, making this gnocchi with caramelized onions and Gruyere 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.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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. 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. 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.
  4. 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. 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. 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.