French Onion Beef Gnocchi with Broiled Gruyère

French Onion Beef Gnocchi

Slowly caramelized onions coat tender potato gnocchi in a creamy, beef-broth sauce. Gruyère browns in scattered patches on top, leaving the gnocchi visible. The “beef” refers to the broth; there is no ground beef or steak in this version.

This is a sauce-coated skillet dinner, not a brothy soup. The onions take about 30 to 40 minutes to soften and brown, making them the main time commitment. The finished dish serves 4 and takes about 1 hour to 1 hour 10 minutes, including 15 minutes of prep.

Ingredients for French Onion Beef Gnocchi

• 2 large yellow onions, thinly sliced (about 1 lb or 450g total)
• 3 tablespoons unsalted butter (about 40g)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 1/2 cups low-sodium beef broth, divided
• 1 teaspoon Worcestershire sauce
• 1/2 cup heavy cream (about 120g)
• 1 package (16 oz) shelf-stable potato gnocchi (about 450g)
• 1 cup loosely packed shredded Gruyère (about 110g)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped flat-leaf parsley

Use a wide, shallow, heavy pot or braiser about 12 inches across. Check that the entire vessel, including its handles, is rated for broiler use. If it is not, transfer the cooked gnocchi to a broiler-safe baking dish before adding the cheese.

How to Make French Onion Beef Gnocchi

1. Prepare the ingredients: Thinly slice the onions, mince the garlic, and shred the Gruyère. Set aside 1/2 cup of the measured broth for adjusting the sauce.
2. Caramelize the onions: Melt the butter with the olive oil in the wide pot over medium-low heat. Add the onions and cook uncovered for 30 to 40 minutes, stirring regularly and more often as they darken. They should shrink substantially and become very soft and deeply golden, without blackened edges. If they stick hard or brown while still firm, lower the heat and loosen the pan with a splash of water or broth.
3. Build the sauce: Stir in the garlic and thyme briefly. Add 1 cup beef broth, raise the heat to medium, and scrape up the browned bits. Add the Worcestershire sauce and simmer for a few minutes. Stir in the cream, then lower the heat to low or medium-low so the sauce bubbles gently rather than boiling hard. This step takes about 4 to 5 minutes.
4. Cook the gnocchi: Add the shelf-stable gnocchi and stir gently to coat. Simmer uncovered for about 4 to 7 minutes, testing one after 4 minutes; it should be tender through the center. If the sauce becomes thick or gluey before the gnocchi are done, add reserved broth a splash at a time. The sauce should cling to the gnocchi but still move when stirred, rather than pool like soup. Taste before adding salt and pepper. Preheat the broiler shortly before the gnocchi finish.
5. Broil the cheese: Scatter the Gruyère in small, uneven patches, leaving plenty of gnocchi exposed. If needed, transfer the gnocchi to a broiler-safe dish first. Broil uncovered on high for about 2 to 4 minutes, watching continuously from the first minute. Remove when the cheese is bubbly with scattered golden-brown spots.
6. Rest and serve: Set the hot vessel on a heat-safe surface and let the bubbling sauce settle for 3 to 5 minutes. Scatter the parsley over the top and serve.

How Dark Should the Onions Get?

Aim for onions that are very soft and deeply golden, not merely translucent. Cooking them uncovered in a wide pot lets moisture escape so they can brown. Stir more frequently toward the end, and add a splash of water or broth if browned bits begin sticking hard to the pot.

Which Gnocchi Can Cook in the Sauce?

The 4-to-7-minute simmer is for the shelf-stable potato gnocchi in the ingredient list. Check tenderness and the package directions rather than relying on time alone. If another type requires separate boiling, cook it according to its package, then fold it briefly into the reduced onion sauce before adding the cheese.

Getting the Sauce and Cheese Finish Right

Gnocchi absorb liquid and release starch as they cook, especially noticeable in a shallow pot. Add the reserved broth gradually if the sauce tightens; it should coat the gnocchi without clumping or turning soupy. Leave gaps between the patches of Gruyère so the cheese can brown without hiding the gnocchi.

Serve with a green salad, green vegetables, or crusty bread alongside the pot. For a cheesy potato dinner that contains beef meat, try this hamburger potato casserole. For a different creamy dinner, see this Cajun sausage pasta.

Make-Ahead and Leftovers

Caramelize the onions up to 5 days ahead and refrigerate them. Cool finished leftovers and store them in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat portions gently on the stovetop with a splash of broth, or microwave until heated through. For a larger portion, cover an oven-safe dish with foil and warm at 350°F (175°C) for roughly 15 to 20 minutes, until heated through. The gnocchi may soften after reheating. Freezing the finished dish is not recommended if you want to preserve its texture.

Nutrition

Approximate nutrition per serving, based on 4 dinner servings: 575 calories, 16g protein, 32g fat, and 53g carbohydrates. Approximate nutrition per 100g of finished dish: 175 calories, 5g protein, 10g fat, and 16g carbohydrates. Values vary with the gnocchi, broth, cheese, and final amount of sauce.