Description
A delicious cheesy gnocchi bake with caramelized onions and three types of cheese.
Ingredients
Scale
- 1 pound potato gnocchi
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions thinly sliced
- 1 teaspoon sugar
- Salt to taste
- Black pepper to taste
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup whole milk
- 1 teaspoon fresh thyme leaves
- 1 cup Gruyere cheese grated
- 1/2 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- Fresh thyme sprigs for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, melt 2 tablespoons of butter with olive oil. Add sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until deep golden brown and caramelized, about 25 minutes.
- Meanwhile, bring a pot of salted water to a boil, add gnocchi, cook until they float, then drain and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat, add minced garlic, and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Gradually whisk in beef broth and milk, add thyme leaves, and simmer until the sauce thickens, about 3–5 minutes.
- Stir cooked gnocchi and half of the caramelized onions into the sauce until evenly coated.
- Transfer the gnocchi mixture to a baking dish, sprinkle with Gruyere, Parmesan, and mozzarella cheeses, then top with the remaining caramelized onions.
- Bake until the cheese is bubbly and golden, about 15–20 minutes, then let rest for 5 minutes before serving.
Notes
- For a vegetarian option, substitute beef broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg