Buttery Gnocchi with Caramelized Onions, White Wine, and Gruyère Recipe
This Buttery Gnocchi recipe combines crispy pan-seared potato gnocchi with sweet caramelized onions, a hint of thyme, and a decadent topping of melted Gruyère cheese, all finished under the broiler for a golden-brown, bubbly surface. It’s a comforting and elegant dish that showcases rich flavors and a delightful mix of textures.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Gnocchi and Cooking
- 1 package Potato gnocchi (Use fresh or frozen)
- 1 tablespoon Olive oil (For frying)
- 2 medium Yellow onions (Thinly sliced)
- 1 teaspoon Kosher salt (To taste)
- 1 teaspoon Ground black pepper (To taste)
- 2 tablespoons Unsalted butter (For caramelization)
- 1 teaspoon Fresh thyme (For flavor)
- 1/4 cup Dry white wine (For deglazing)
- 1 tablespoon Balsamic vinegar (For tanginess)
- 6 ounces Gruyère cheese (Shredded)
- 1 teaspoon Extra black pepper (For garnishing)
Instructions
- Heat the Skillet: Start by heating 1 tablespoon of olive oil in a 12-inch broiler-safe skillet over medium heat. Add one package of potato gnocchi and cook undisturbed until the bottoms are golden-brown, about 3 to 5 minutes. Remove the gnocchi and set aside on a baking sheet. Repeat if necessary with any remaining gnocchi to avoid overcrowding.
- Caramelize the Onions: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the thinly sliced yellow onions along with half of the fresh thyme, kosher salt, and ground black pepper. Stir occasionally and cook for approximately 30 minutes until onions become deeply golden, tender, and reduced by half.
- Deglaze the Pan: Pour in 1/4 cup of dry white wine over the caramelized onions, scraping up all the flavorful browned bits from the skillet. Continue cooking until the wine nearly evaporates, around 1 minute. Stir in 1 teaspoon of balsamic vinegar to add tang and depth to the onions.
- Combine and Broil: Gently return the seared gnocchi to the skillet with the caramelized onions, spreading everything evenly. Top with 6 ounces of shredded Gruyère cheese. Place the skillet under a preheated broiler for 4 to 6 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.
- Garnish and Serve: Remove the skillet from the broiler and garnish the dish with the remaining fresh thyme sprigs and a sprinkle of extra black pepper. Serve immediately to enjoy the creamy, crispy, and savory flavors at their best.
Notes
- Use a broiler-safe skillet to easily transfer from stovetop to broiler without changing dishes.
- Caramelizing onions slowly is key for maximum sweetness and depth; don’t rush this step.
- Fresh thyme adds a subtle herbal aroma—if unavailable, a teaspoon of dried thyme can be substituted.
- For a vegetarian version, ensure the cheese and butter are suitable for vegetarians.
- Feel free to swap Gruyère for another melting cheese like Fontina or Mozzarella if preferred.
Keywords: Buttery gnocchi, caramelized onions, Gruyère cheese, crispy gnocchi, skillet recipe, Italian gnocchi, easy dinner
