Crispy gnocchi with caramelized onions and cheese

A French onion soup inspired dish!

Ever since I first created my delicious French onion soup pasta casserole, I’ve been thinking of new ways to enjoy the sublime combination of caramelized onions and pasta. This recipe is a real winner, according to my taste testers. I find it easiest and most effective to air-fry the gnocchi prior to combining it with the caramelized onions and cheese but you can pan fry or even oven bake the gnocchi instead. I like to use my homemade gnocchi for this recipe, but store-bought is perfectly fine too. Because caramelizing onions properly is a slow process, I like to make huge batches in a large stockpot then freeze them in small quantities (1 pound of onions transforms into 1 cup when caramelized), which really speeds up a recipe like this one. Note that this recipe can easily be multiplied, but you might need to cook the gnocchi in batches and keep them warm, in a single layer, on a baking tray in a moderate (300F) oven until ready to assemble with the onions.  

Ingredients

• 1 pound (454 g) yellow onions, halved and thinly sliced
• 1 tablespoon (14 g) butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper (or more, to taste)
• 1 tablespoon (2.5 g) fresh thyme leaves, divided
• 2 tablespoons (30 mL) olive oil, divided
• 1/4 cup (60 mL) white wine (or 2 tablespoons water + 2 tablespoons cider vinegar)
• 1 teaspoon Dijon mustard
• 2 cups (250 g) potato gnocchi (fresh, shelf-stable, or frozen – unthawed)
• 3/4 cup (85 g) grated Gruyère or Emmental cheese

Method

• Melt the butter in a medium-sized, oven-safe skillet placed over medium heat. Note that if you don’t have an oven-safe skillet, you can use an oven-safe casserole dish (or individual sized oven-safe dishes) and transfer the caramelized onions to the casserole(s) before adding the crispy gnocchi and cheese.
• Add 2 teaspoons (10 mL) of olive oil to the skillet along with the onions, 2 teaspoons of the thyme leaves and a few pinches each of salt and pepper. Stir constantly for 5 minutes then cover skillet, reduce heat to medium-low and continue to cook, stirring frequently, until the onions have reduced to about 1/3 of their original volume and have become very soft, with a deep golden brown colour. The whole process should take about 30 minutes; watch them carefully and reduce heat if needed to prevent them from burning.
• When onions are almost finished, preheat air fryer to 390F (or, if cooking gnocchi in conventional oven, preheat to 400F).
• When onions are finished, whisk together the wine and Dijon then pour over the caramelized onions. Increase heat slightly and stir to blend well, scraping up any browned bits on the bottom of the pan and continue to stir until the wine has evaporated, about 1 minute. Remove the pan from the heat.
• In a bowl, toss the gnocchi with 1 tablespoon (15 mL) of olive oil and season lightly with salt and pepper. Note: if you are using frozen gnocchi, do not thaw in it in advance.
• Add seasoned gnocchi to the preheated air fryer, spreading out in a single layer. If using shelf-stable or refrigerated regular-sized gnocchi, cook for 9 – 12 minutes, shaking basket every 4 to 5 minutes, until gnocchi is golden brown and crispy all over (cooking time will be much less for mini gnocchi). If using frozen gnocchi, increase cooking time to 11 – 14 minutes. If cooking in conventional oven, spread prepared gnocchi out on a parchment-lined baking tray and bake until golden brown (about 12-15 minutes).
• When gnocchi is done, remove from air fryer or oven. Arrange a rack about 6-8 inches (15 – 20 cm) below the broiling element and set the oven to broil.
• Transfer the crispy gnocchi to the skillet or casserole dish(es) and gently stir to combine with onions, spreading gnocchi out in a single layer in the pan. Sprinkle with the cheese.
• Place the skillet under the broiler until cheese has melted and started to bubble – about 4-5 minutes. Watch it very carefully so cheese does not burn! Garnish with remaining thyme leaves and a few pinches of pepper, if desired. Serve hot.

Makes 2 servings; recipe can easily be multiplied.