Description
A comforting casserole that combines the flavors of French onion soup with pillowy gnocchi, topped with melted Gruyère cheese.
Ingredients
Scale
- 1 pound gnocchi
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 4 cups beef or vegetable broth
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the gnocchi according to package instructions until they float, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly until caramelized, about 15-20 minutes.
- Stir in the minced garlic and thyme for an additional minute.
- Pour in the broth and cream, bringing it to a gentle simmer. Season with salt and pepper.
- Fold in the cooked gnocchi until coated in sauce.
- Transfer the mixture to a baking dish and top with grated Gruyère cheese.
- Bake for 20-25 minutes, or until the cheese is melted and golden brown.
- Garnish with fresh parsley before serving.
Notes
Make-ahead options are available; cover and refrigerate assembled dish for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg