Description
Fluffy gnocchi mingle with sweet, deeply caramelized onions and a velvety cream sauce, crowned with bubbling Gruyere and Parmesan. Baked until golden, each forkful offers layers of rich, savory goodness.
Ingredients
- 500 g potato gnocchi
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 large onions thinly sliced
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves
- 200 ml beef broth
- 100 ml heavy cream
- 100 g Gruyere cheese shredded
- 50 g Parmesan cheese grated
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 200°C (400°F).
- In an ovenproof skillet, heat olive oil and butter over medium heat.
- Add onions and salt, cook slowly until deeply caramelized, about 20 minutes.
- Stir in garlic and thyme, cook for 1 minute until fragrant.
- Pour in beef broth, scraping up any browned bits, and simmer until reduced by half.
- Add heavy cream and simmer gently until sauce thickens.
- Toss in gnocchi to coat thoroughly with the onion cream sauce.
- Sprinkle Gruyere and Parmesan evenly over the top.
- Transfer skillet to the oven and bake until cheese is golden and bubbly, about 15 minutes.
- Remove from oven, garnish with parsley, and serve hot.
Notes
- You can substitute vegetable broth for a lighter version
- For extra depth of flavor add a splash of white wine when deglazing
- Gnocchi can be store-bought or homemade depending on preference
- Ensure onions are well caramelized for the best sweet and savory balance