Ingredients
Scale
- 1 lb store-bought gnocchi or homemade
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional but recommended)
- 1 cup beef or vegetable broth
- 1/2 cup heavy cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Start by heating 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions with a pinch of salt, and cook slowly, stirring frequently, until they become golden and caramelized, about 30 minutes.
- While onions are caramelizing, bring a pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant. Deglaze the pan with white wine, scraping any browned bits. Add broth and bring to a simmer. Stir in heavy cream and Gruyère cheese until melted and creamy. Season with salt and pepper.
- Add the cooked gnocchi to the sauce, gently tossing to coat. Heat through for a few minutes until well combined. Garnish with fresh thyme or parsley. Serve hot.
Notes
- For a vegan version, substitute butter and heavy cream with plant-based alternatives like coconut or cashew cream and use vegan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet, adding a splash of broth if needed.
- Add-ins like sautéed mushrooms, crispy bacon, or fresh herbs can enhance the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg
