Ingredients
Equipment
Method
Caramelize the onions
- Melt the butter in a cast iron skillet over medium-low heat and add the thinly sliced onions. Cook for 35-40 minutes, stirring occasionally, until deeply caramelized with dark golden-brown edges and reduced volume.
Deglaze and build the sauce
- Add the minced garlic and fresh thyme to the onions and cook for 30-60 seconds until fragrant. Pour in the dry white wine to deglaze and cook for 2 minutes, scraping up browned bits from the pan.
- Add the beef broth, Worcestershire sauce, and heavy cream to the skillet. Bring the mixture to a simmer, then keep it at a steady simmer so it thickens slightly.
Cook the gnocchi and finish with Gruyère
- Add the potato gnocchi directly into the simmering sauce. Cook for 4-5 minutes until the gnocchi is cooked through and the sauce coats the back of a spoon.
- Scatter the shredded Gruyère evenly over the top and season with salt and pepper to taste. Broil for 3-4 minutes until golden and bubbly, with melted cheese bubbling at the edges.
Notes
Pro tip: keep the onions at a true medium-low so they caramelize slowly instead of browning too fast—stir just enough to prevent sticking. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth or cream to loosen the sauce. Freezing is not recommended because gnocchi can turn softer after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar flavor with reduced richness.