One Pot French Onion Gnocchi is a quick and easy cool weather dinner idea mixing caramelized onions, white wine, gnocchi and cheese. This meal is the ultimate, unique comfort meal. Pair it with crusty bread and a green salad!
ONE POT FRENCH ONION GNOCCHI
Comfort food is the best this time of year, isn’t it?
I don’t know about you but I just love a warm, cozy meal when the weather turns cold. Today’s One Pot French Onion Gnocchi is a savory, rich meal that is sure to warm your belly. It uses your favorite gnocchi and mixes it with caramelized onions, white wine and topped with mozzarella and Parmesan cheese.
Gnocchi is something my family eats a lot of in the winter. We especially love this Easy Gnocchi Soup and this Brown Butter Gnocchi with Broccoli and Pine Nuts. The best part about today’s Gnocchi Recipe is how easy it is to make with minimal ingredients. You can have this dish on the table in under 25 minutes which makes it a nice option during those busy weeknights.
WHAT INGREDIENTS ARE IN THIS GNOCCHI RECIPE?
GNOCCHI: The gnocchi is the main ingredient in this dish aside from the onions. You can use whatever gnocchi you like for this. I especially like finding a fresh gnocchi at my local grocery store to use.
ONIONS: Sweet onions are slowly caramelized in this dish with butter to create a mouthwatering match for the gnocchi. I suggest chopping your onions thinly in this dish.
WHITE WINE: White wine is used to flavor this dish and helps infuse a sweet flavor into the onions.
VEGETABLE BROTH: Broth is used to cook the gnocchi and also adds flavor to the dish. You can use whatever broth you have on hand or try making homemade vegetable broth.
CHEESE: The dish is finished off with mozzarella cheese and topped with freshly grated Parmesan cheese. You can skip the cheese but I highly suggest you don’t. The cheese adds a rich flavor to the dish.
HOW DO YOU MAKE ONE POT GNOCCHI?
Melt the butter in a pan over medium heat. Add the onion and cook until caramelized, around 12 minutes, stirring occasionally.
Pour the wine in to the pot and cook until the wine is reduced, around 3 more minutes.
Stir in the garlic powder and the gnocchi. Pour the stock in and stir to incorporate.
Cook for 6 minutes or until the gnocchi is cooked al dente. Mix in the mozzarella cheese and season with salt and pepper. Remove from heat and garnish with Parmesan cheese and parsley. Serve warm.
WHAT SHOULD I SERVE WITH THIS FRENCH ONION GNOCCHI?
This is such a rich, comforting dish and pairs really well with crusty bread. Here are some ideas for light side dishes that also pair nicely.
SALADS: Light salads are always a great option to pair with this gnocchi dish. I especially love this Kale Salad with Lemon Dressing, Shaved Brussels Sprout Salad and this Apple Pecan Feta Spinach Salad.
VEGETABLE SIDES: Quick vegetable side dishes are a nice addition to this meal. I love this Roasted Broccoli, these Za’atar Roasted Carrots or these Green Beans with Brown Butter and Toasted Almonds.
- 4 Tablespoons butter
- 1 onion, thinly sliced
- ¼ cup white wine
- 1 teaspoon garlic powder
- ¾ cup chicken or vegetable stock
- 1 Pound gnocchi of your choice
- ½ cup mozzarella cheese
- Salt and pepper to taste
- Parmesan cheese for garnish
- Parsley for garnish
- Melt the butter in a pan over medium heat. Add the onion and cook until caramelized, around 12 minutes, stirring occasionally.
- Pour the wine in to the pot and cook until the wine is reduced, around 3 more minutes.
- Stir in the garlic powder and the gnocchi. Pour the stock in and stir to incorporate.
- Cook for 6 minutes or until the gnocchi is cooked al dente. Mix in the mozzarella cheese and season with salt and pepper. Remove from heat and garnish with Parmesan cheese and parsley.
- Serve warm.
You can serve it with a crack of pepper or parmesan cheese on top or with some chopped parsley or even with some basil.
You can use any other pasta you like if you don’t have gnocchi.
If you are looking for a healthier alternative try making it with cauliflower gnocchi, just reduce the cooking time by a couple minutes.