The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Gnoc, Gnoc? Who’s there?
Gnocchi. Gnocchi, who?
French Onion Soup Gnocchi!
This recipe will have everyone you know knocking at your door for a bite. If you’re a fan of French onion soup or gnocchi, this is an absolute must-try!
French onion soup is one of my all time favorite foods! Everywhere I go I order the gooey soup, and it rarely lets me down. What’s not to love about melted cheese and caramelized onions?
In my opinion, everything in life tastes better with caramelized onions, including pasta! Heinen’s fresh gnocchi are fluffy bites of heaven that easily infuse with whatever broth or sauce you introduce to them.
For this recipe, I caramelized onions with white wine and Heinen’s balsamic vinegar, which created a simple sauce that tastes almost exactly like French onion soup! The gnocchi are a perfect vessel to soak up these flavors.
The real highlight of this dish is Heinen’s new Swiss-imported, hand-selected Gruyère cheese! This has quickly become one of my favorite cheeses, as it’s delicious on crackers and perfect for melting. You’ll find it in Heinen’s Specialty Cheese Department. You may even spot me sniffing out more cheeses to devour this holiday season.
Let’s “gnoc” dinner out of the park!
- Cook time:
- Prep time:
- Total time:
- 1 package Heinen's gnocchi
- 5 small yellow onions, thinly sliced (about 1 1/2 lbs.)
- 1 1/2 Tbsp. fresh thyme, divided
- 1 garlic cloves, minced
- 1 Tbsp. Heinen's olive oil
- 2 Tbsp. Heinen's unsalted butter
- 1/4 cup white wine
- 1 tsp. Heinen's balsamic vinegar
- 4 oz. Heinen's hand-selected Le Gruyère cheese
- 1 tsp. salt
- 1 tsp. fresh pepper
- 1/4 tsp. Heinen's chili flakes
- Heat an oven-safe skillet over medium heat. Add the olive oil followed by the gnocchi in a single layer. Cover, and cook for 3 minutes, or until the gnocchi has developed a nice crust. Remove the gnocchi from the pan.
- Reduce the heat to medium-low and add the butter to the pan. Once melted, add the onions, 3/4ths of the thyme, salt and pepper. Cook for 30 minutes, watching to ensure that the onions do not burn. After 30 minutes, add the garlic and chili flakes. Cook for an additional 5 minutes.
- Once the onions have reduce by more than half, add the white wine and scrape up all of the crusty bits on the bottom.
- Remove the pan from the heat and stir in the balsamic. Add the gnocchi back to the pan and mix. Top with the Gruyère and broil for 3-4 minutes, or until the top is golden brown.
- Remove from the oven, top with the remaining fresh thyme and enjoy right away.