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Caramelized Onion Gnocchi Skillet with Gruyère

Caramelized onion gnocchi skillet combines deeply golden onions, tender potato gnocchi, and a creamy Gruyère sauce in one skillet. Fresh thyme and parsley add a bright finish to this cozy stovetop dinner.
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Prep Time 10 minutes
Cook Time 38 minutes
Standing time 2 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 yellow onions large, about 1 1/2 pounds, thinly sliced
  • 1 tbsp kosher salt remaining salt for the water
  • 0.5 tsp kosher salt for the onions
  • 4 qt water
  • 1 package (16 oz) potato gnocchi
  • 3 cloves garlic minced
  • 1 tsp thyme fresh leaves
  • 1 cup low-sodium vegetable broth
  • 0.5 cup heavy cream
  • 0.25 tsp black pepper
  • 6 oz Gruyère cheese shredded
  • 2 tbsp parsley fresh, chopped

Equipment

  • 1 12-inch skillet
  • 1 6-quart pot

Method
 

  1. Heat the olive oil and butter in a 12-inch skillet over medium heat.
  2. Add the onions and 1/2 teaspoon of the salt, and cook, stirring often, until deeply golden and soft, 25 to 35 minutes; reduce the heat to medium-low if they brown too quickly.
  3. Meanwhile, bring the water and remaining 1 tablespoon salt to a boil in a 6-quart pot.
  4. Add the gnocchi and cook for 2 to 4 minutes, until they float; drain.
  5. Stir the garlic and thyme into the onions and cook over medium heat for 30 seconds, until fragrant.
  6. Pour in the broth and heavy cream and simmer over medium heat for 3 to 4 minutes, stirring occasionally, until the sauce is slightly thickened.
  7. Add the drained gnocchi and black pepper and toss gently.
  8. Simmer for 1 to 2 minutes, until the gnocchi are heated through.
  9. Scatter the Gruyère over the gnocchi, cover the skillet, and cook over low heat for 2 to 3 minutes, until the cheese is melted.
  10. Remove the skillet from the heat and let it stand for 2 minutes.
  11. Sprinkle with the parsley before serving.

Notes

Cook the onions slowly until deeply golden for the fullest flavor and a tender texture. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce and gnocchi can change texture. For a gluten-free option, use certified gluten-free potato gnocchi.