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French Onion Skillet Gnocchi Recipe
Ben Carraoli

French Onion Skillet Gnocchi Recipe

I made this French onion skillet gnocchi on a cozy evening when I wanted something comforting but not complicated. The smell of slowly caramelized onions filled my kitchen, and I knew I was onto something special. I love how this recipe turns simple pantry ingredients into a dish that feels restaurant-worthy.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Olive oil – 2 tablespoons: Helps caramelize the onions evenly without burning and adds a smooth base flavor.
  • Unsalted butter – 2 tablespoons: Adds richness and classic French onion depth while allowing better salt control.
  • Yellow onions – 3 large thinly sliced: Best choice for caramelizing because they turn sweet and golden instead of sharp.
  • Kosher salt – 1 teaspoon plus more to taste: Draws moisture from onions, helping them soften and brown properly.
  • Garlic – 2 cloves minced: Fresh garlic boosts aroma and balances the sweetness of the onions.
  • Fresh thyme leaves – 1 teaspoon: Adds earthy slightly floral notes that pair beautifully with caramelized onions.
  • Beef broth – 1 cup: Creates that signature French onion soup-style savory flavor; low-sodium works best.
  • Shelf-stable potato gnocchi – 1 pound: Holds its shape well and cooks perfectly in the skillet without turning mushy.
  • Gruyère cheese – 1 cup freshly grated: Melts smoothly and delivers nutty, savory richness; freshly grated is best.
  • Black pepper – ½ teaspoon: Adds gentle heat and rounds out the flavors without overpowering the dish.

Method
 

  1. Start by heating olive oil and butter in a large skillet over medium heat. Add the sliced onions and salt, then cook slowly, stirring often. I let them soften and turn golden brown, which takes patience but builds incredible flavor.
  2. Once the onions are deeply caramelized, stir in the minced garlic and fresh thyme. Cook for about a minute until fragrant. This step enhances the aroma and adds depth without overpowering the onions.
  3. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. These bits are packed with flavor and enrich the sauce. Let the broth simmer gently for a few minutes.
  4. Add the gnocchi directly into the skillet, stirring to coat them in the onion mixture. Let them cook uncovered, absorbing the broth and becoming tender. Stir occasionally to prevent sticking.
  5. Sprinkle the grated Gruyère evenly over the gnocchi. Cover the skillet briefly so the cheese melts completely. Finish with black pepper and a few extra thyme leaves if you like.

Notes

  • I always take my time with the onions; rushing them never gives the same sweetness.
  • I grate the cheese right before adding it, which helps it melt smoothly.
  • I taste before serving and adjust salt carefully, since the broth already adds seasoning.
  • I like using a heavy-bottom skillet because it cooks everything more evenly.