This beautiful French onion gnocchi recipe is a twist on the traditional flavors featured in French onion soup – with delicious caramelized onions, a rich creamy sauce, and pillowy soft gnocchi! The onions take about 40 minutes to caramelize, but once that’s done you’ve got a one-pot dinner that is ready in 10 – 15 minutes.

Those of you who follow my recipes closely will notice that for the past few months, I’ve been a little fixated on French onion flavors! First was my viral French onion pasta recipe, then these glorious French onion loaded potato skins, then this gorgeous French onion dip (served with chili roasted potatoes!). Now, we’re doing French onion gnocchi.

This is a fantastic one-pot dish that’s great for families who want minimal washing up. Also try this gnocchi alla vodka, or this delicious Marry Me Orzo.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

• White onion: Any large, white onion will work for this recipe. I halve the peeled onion and then slice it thinly.
  
• Butter: You can use oil to caramelize your onions if you prefer, but I love cooking mine in butter for a delicious taste.
  
• Fresh gnocchi: This recipe uses fresh gnocchi as you can add it directly to your sauce and it cooks very quickly while simmering/baking. If you can only find shelf-stable gnocchi, you might want to cook it beforehand or you could allow it to simmer for longer in the sauce.
  
• Garlic: Use one or two fresh cloves of garlic, finely minced for this recipe.
  
• Plain flour: Plain flour helps to thicken the sauce into a deliciously creamy texture. You could substitute for cornflour.
  
• White wine: White wine helps to deglaze the pan after caramelizing your onions, and also adds a lovely flavor to this dish. The alcohol does cook off in the process, but you could omit it if you don’t want to use any alcohol in this recipe.
  
• Vegetable or mushroom stock: I use stock cubes mixed the right correct amount of boiling water – either vegetable stock or mushroom stock will be delicious in this recipe. If you are not vegetarian, you could also use chicken stock.
  
• Double cream: Double cream is a must for making this recipe super rich and creamy – I would not recommend substituting it for single cream or milk as you won’t get the same consistency.
  
• Mozzarella: Lashing of mozzarella are laid on the top of this dish and then grilled for a beautifully bubbly, golden topping. You could omit this if you prefer, but I do think it helps to elevate the dish!

How To Make This French Onion Gnocchi Recipe

Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. 

Below is an overview of making this recipe, plus some process shots to help you visualize how this recipe should turn out.

Step 1) Caramelize Your Onions

Thinly slice your onions then add them to a pan with your butter and cook slow and low for 30 – 40 minutes until they’re golden, soft, and caramelized. Make sure you stir the onions often to avoid them sticking to the pan and burning!

Your pan may go a bit black when caramelizing the onions, but don’t worry – we deglaze the pan with white wine later on to help with this!

Step 2) Make The Sauce

Add the minced garlic to the onions, followed by the flour. Once you’ve cooked the flour (1-2 minutes), pour in your wine if using and then the stock and seasonings. Let that simmer and thicken for a few minutes, then add in the fresh gnocchi and double cream for a creamy, thick sauce.

Step 3) Top With Mozzarella And Grill

While you could eat your French onion gnocchi now, in my opinion, it really needs that crusty, cheesy topping like a traditional French onion soup! Add fresh mozzarella slices and grill for up to 5 minutes until the cheese is melted, bubbly, and golden.

Scatter over some fresh parsley and enjoy!

What To Serve Your French Onion Gnocchi With

This French Onion gnocchi is a rich and hearty dish on it’s own, but you could serve it with some garlic bread for extra indulgence, or with a simple green salad to lighten up the meal

Another one-pot gnocchi dish you might like is this creamy gnocchi alla vodka!

Storing

If you’ve got leftovers, here are a few notes on correctly storing your French onion gnocchi:

Refrigerator: After cooking, let the gnocchi cool completely. Store it in an airtight container in the refrigerator. It can be kept for up to 3-4 days.

Reheating: To reheat, I recommend transfering the gnocchi to an oven-safe dish and covering with aluminum foil. Warm the dish in a preheated oven at 350°F (177°C) for about 15-20 minutes, or until fully heated through. You can also reheat in a microwave, but the texture of the gnocchi might become a bit softer.

Freezing: While not ideal, if you need to freeze the gnocchi, place it in a freezer-safe container or bag, and store for up to 2-3 months. Note that the texture of the gnocchi may change after freezing.

Thawing: If frozen, thaw in the refrigerator overnight before reheating. Reheat as mentioned above, ensuring the gnocchi is thoroughly heated.

FAQs

Q: Can I use a different type of cheese instead of mozzarella?

A: Yes, you can use Gruyère (although note it’s very difficult to find a vegetarian-friendly Gruyere!) or Swiss cheese, which has a similar flavor profile to mozzarella and melts well. Cheddar can also be a good substitute for a more robust flavor.

Q: How do I prevent the onions from burning while caramelizing?

A: Cook the onions on low heat, stirring frequently. If they start to stick, add a small amount of water or stock to prevent burning. This process requires patience but yields great results.

Q: Can I use a different type of gnocchi?

A: If using dry or frozen gnocchi, you may need to cook them separately before adding to the sauce, as these types require longer cooking times. Alternatively, you can let the gnocchi simmer for longer in the sauce before grilling – you may need to add a little more stock as it absorbs the water.

Q: Can I substitute white wine with something else?

A: Yes, you can use chicken or vegetable stock, or even a splash of vinegar or lemon juice, as a non-alcoholic alternative to deglaze the pan.

Q: How can I make this dish vegetarian?

A: This recipe is already vegetarian if you use vegetable or mushroom stock. Just ensure that the gnocchi, cheese, and other ingredients don’t contain animal-derived additives.