French onion soup flavors in gnocchi form!
We’re doing cheesy today. Oh, and gnocchi!
Just when you think this is an ordinary french onion bake or soup, I have to go and add gnocchi… yes, gnocchi!
We’re in the crux of winter here in the northern hemisphere, and all I feel like having is good old comfort food. And my absolute favorite pasta dish/comfort food has to include GNOCCHI. And cheese, always cheese.
Prior to this week, it wasn’t even that cold here in New England. It usually is much, much colder around this time of year. Finally, on Monday, we had our second (third?) snow of the season, and I finally felt like I wanted to warm up by the fire with a bowl of soup or cheesy pasta, and trust me, this one hits the spot.
Ok, ok. So I know not everyone is a fan of gnocchi – and I know one – my brother. He has always loved al dente (or I should say practically raw) pasta, which automatically rules out gnocchi, which is traditionally softer in texture. With that being said, a tip to remember is to half cook the gnocchi before you bake it. This ensures that the gnocchi does not become mushy. When I make this dish again, I am definitely not going to overcook the gnocchi, which I may or may not have done the first time…
And of course the onions..oh the onions! I would definitely have to say they add the MOST flavor to this dish. And when incorporated into a baked dish, they become tender and enriched with flavor.
And by the way, what perfect day to make this than on a Friday…aka today?! Tag your creations with the #foodfinessa!
Skillet Cheesy French Onion Gnocchi Bake
- 1 package (about 2 cups) of gnocchi
- 5 tbsp unsalted butter
- 3 tbsp of all-purpose flour
- 2 cups of milk ((any type))
- 1 large yellow onion, thinly sliced
- 2 tsp of white, granulated sugar
- 1-1/2 tbsp of Worcestershire sauce
- 1-1/2 tsp of fresh thyme ((+ more for garnish))
- 1/2 cup of vegetable or chicken stock
- 3/4 cup of shredded mozzarella cheese
- salt and pepper to taste
- Preheat oven to 400? F. In a large skillet, melt 2 tbsp of the butter over medium heat. Once melted, add the onions. Allow onions to sautée for two minutes. Add sugar, Worcestershire sauce, salt, pepper, and thyme. Continue to cook the onions for about another 2 minutes, and then add vegetable or chicken stock. Stir mixture frequently, and turn heat to simmer. Stir onions until golden brown for about 15 minutes. Set aside once cooked.
- Boil water in a large pot, add gnocchi, and cook gnocchi until halfway cooked/ “al dente.” Drain, and set aside.
- In a saucepan, melt remaining butter over medium heat. Add flour, and stir until well combined. Pour in the milk, and whisk until thickened. Add salt and pepper to taste.
- Add gnocchi to onions in skillet, and stir gently. Add sauce over gnocchi and onions. Sprinkle shredded mozzarella over top, and bake for 15 minutes until cheese has turned a deep golden brown color. Garnish with fresh thyme, and dig in!