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Level up your dinner game with this ultimate cheesy baked gnocchi recipe. Featuring rich caramelized onions topped with pillowy potato gnocchi and two types of cheeses, this french onion gnocchi bake takes the classic flavors of french onion soup and turns them into a deliciously easy, fork and knife weeknight meal. Best of all, you’ll need just one sheet pan, 8 ingredients, and 10 minutes of hands-on preparation to make it.

“Wow, this is a clever way to serve gnocchi! One pan dishes are my favorite and you are a master at the one pan recipes. Everyone loved this – thank you!”

– GERALD
Overhead photo of cheesy gnocchi with french onions, parmesan cheese, and mozzarella cheese on a large baking sheet.

Update: This post was originally published in February 2019. I’ve made updates to include more detailed information about this easy roast gnocchi recipe.

Hey there, friends! Today we’re taking rich, decadent, reliably feel-good comfort food and turning into a lightened-up cozy, warm meal. Don’t worry, there’s still copious amounts of cheese, just way less food coma bloat. 😉

Table of Contents

About this baked gnocchi recipe

This super cheesy sheet pan baked gnocchi meal has all the classic flavors of french onion soup, just lightened-up and turned into a knife and fork, easy weeknight meal!

This recipe features fluffy gnocchi on a bed of tender, savory and sweet caramelized onions studded with fragrant garlic; smothered with salty parmesan and gooey mozzarella. The onions and gnocchi get baked until golden brown, gooey and delicious; then they’re finished with a generous drizzle of silky, tart balsamic vinegar and a scattering of fresh, earthy thyme. Hearty and seriously satisfying, this oven baked gnocchi with onions is proof healthier comfort food DOES exist.

And, if that wasn’t enough to rock your world, this French Onion Baked Gnocchi recipe is crazy easy to make! All you do is throw ingredients on a sheet pan and bake them in layers – starting with the onions and ending with cheese. Embarrassingly easy, right?!

Oh, and if you are looking to add a little protein to this cheesy gnocchi meal, simply add some chicken or sausage to a sheet pan and bake it right along side the gnocchi in the oven. I mean, is this versatile, or what?!

If you’re looking for more simply delicious vegetrian dinner recipes, be sure to try these next: Three Bean Chili Recipe, Vegetarian Meatballs Recipe, Pasta Shells stuffed with Pumpkin, and Vegetarian Black Bean Burgers.

Overhead photo of potato gnocchi seasoned with parmesan cheese, salt, and pepper in a glass mixing bowl.

What are gnocchi?

Gnocchi, pronounced nyaw-kee (Italian) or noh-kee (American), is a type of Italian pasta that resembles (German) dumplings. They are made of cooked mashed potatoes, flour and eggs; however, some recipes may include cheese or other flavoring ingredients, such as herbs and vegetables.

Gnocchi can be boiled, fried, sautéed or baked.

What are gnocchi bakes?

Baked gnocchi, or gnocchi bakes, is a dish made up of cooked gnocchi baked in the oven until the outside is golden and crispy and the interior is fluffy and creamy.

Before baking, gnocchi are typically seasoned with kosher salt, ground black pepper, and olive oil. Also, the gnocchi can be baked plain (without a sauce) on a sheet pan, or tossed with a sauce and roasted in a baking dish, much like a casserole.

Ingredients for cheesy gnocchi

  • Gnocchi: Shelf-stable or refrigerated gnocchi will be the best option for oven baking.
  • Onions: Yellow onions work best and turn deliciously sweet when roasted. However, sweet (Vidalia) onions work as well!
  • Garlic: Four smashed and peeled cloves of garlic provide the perfect amount of aromatic flavor.
  • Thyme: Fresh sprigs of thyme add a gentle, earthy flavor. If you don’t have fresh thyme, you can substitute dried thyme or herbs de Provence instead.
  • Brown Sugar: Light brown sugar provides a depth of sweet flavor to the onions.
  • Sauces: Worcestershire and balsamic vinegar add a hint of rich flavor.
  • Cheeses: Both parmesan and mozzarella cheese are needed for this baked gnocchi recipe. Make sure you freshly grate the parmesan and freshly shred the mozzarella. The pre-shredded cheeses found in the grocery store lack flavor and contain additives and preservatives which prevent the cheese from properly melting.

Recipe Variations

  • Five Cheese Dream: Lean into the cheesy deliciousness by using a combination of different cheese for decadent flavor. Use a combination of hard and melty cheeses for the most complex taste, like fontina, mozzarella, gruyere, parmesan, and pecorino romano.
  • Veggie Medley Bake: Instead of using onions or just onions, try using a variety of your favorite veggies to roast, like bell peppers, cauliflower, and broccoli for added flavor and texture. Or swap out the onions and saute peppers and onions.
  • Bacon Onion Bake: Top your gnocchi bake with crumbled crispy bacon and candy bacon for pork-tastically delicious dinner.
  • Sun Dried Tomato Goat Cheese: After roasting the onions, dollop sun-dried tomato peso all over the top before adding the gnocchi. Then swap out the mozzarella for crumbled goat cheese instead,
Overhead photo of thinly sliced yellow onions with three cloves of garlic, brown sugar, and fresh thyme sprigs on a sheet pan - before baking.

How to bake gnocchi in the oven

This recipe for baking gnocchi with cheese and onions is insanely easy to prepare! You just need 8 ingredients (plus kitchen staples, such as oil and salt), and one baking sheet. Here’s what you’ll do:

  1. Preheat oven to 375 degrees F.
  2. Prepare onions:  Place onions, garlic and thyme on a large, rimmed sheet pan. Sprinkle with brown sugar, drizzle with oil and season with salt and pepper. Toss until evenly coated.
  3. Caramelize the onions:  Cover the pan with foil. Roast in the oven, tossing 3-4 times throughout roasting, for 55 minutes – 1 hour and 10 minutes, or until the onions are golden in color. Remove the pan from the oven. Drizzle onions with Worcestershire sauce and toss to combine.
  4. Increase oven to 450 degrees F. Toss gnocchi: In a medium bowl toss the gnocchi with remaining tablespoon of oil and grated parmesan. Season with salt and pepper. Toss to combine.
  5. Add gnocchi to pan:  Sprinkle the gnocchi evenly over the onions. Return the pan to the oven and bake for 12-13 minutes, or until the gnocchi are almost tender.
  6. Add cheese:  Remove from oven and top with the mozzarella cheese. Switch oven to broil, return pan to oven and cook until the cheese is melted and gnocchi are golden, about 4 minutes.
  7. Serve:  Drizzle with balsamic vinegar and sprinkle with parmesan cheese and fresh thyme. Serve baked gnocchi warm with roasted garlic clove bread and enjoy!
Overhead photo of a sheet pan with caramelized onions topped with potato gnocchi - before baking.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use store-bought gnocchi?

This easy oven baked cheesy gnocchi recipe utilizes store-bought shelf-stable potato gnocchi. You can find gnocchi in the dry pasta aisle of most major grocery stores. If you can’t find shelf-stable gnocchi, the packaged refrigerated gnocchi will work in this recipe as well.

Do I need to pre-cook the gnocchi before baking?

Nope! There’s no pre-boiling necessary to make this recipe.

Can I use different cheeses?

Absolutely! I always recommend playing around or tinkering with a recipe to really make it your own – and to ensure it’s made to your specific taste. You can experiment with different cheeses. Try swapping out the mozzarella for provolone, fontina, gouda, Jarlsberg, or even Monterey jack. And switch out the parmesan for asiago, romano, pecorino romano, grana padano, or even manchego cheese.

What do oven baked gnocchi taste like?

When prepared and cooked properly, gnocchi roasted in the oven are very delicate and tender with a silky, soft, pillowy texture that melts in your mouth.

Serving gnocchi with cheese

You can serve oven roasted gnocchi dumplings as a lighter main dish, or as a hearty side. Try contrasting the gnocchi’s delicate texture with a crusty bread, or try mirroring the Italian flavors with garlicky roasted mushrooms. Below are some more side dish options to inspire

Classic side options

  • Sauces: Serve your favorite sauces, such as marinara sauce, tomato vodka sauce, or arugula pesto sauce on the side for dipping the cheesy gnocchi.
  • Bread: If you go for the sauce, don’t forget the bread for sopping. Garlic bread, soft dinner rolls, or breadsticks are my vote.
  • Salad: Balance out the heavy cheese baked gnocchi with your favorite salad and a light vinaigrette.
  • Roasted vegetables: Roast your favorite veggies, such as asparagus, green beans, acorn squash, spaghetti squash, broccoli, or cauliflower to add something colorful and healthy to your plate
  • Mushrooms: My family loves mushrooms with these oven gnocchi – either sautéed mushrooms, roasted mushrooms, or easy mushrooms in a marinade.

Creative accompaniments

  • Bacon Jam: Add a dollop of sweet, smoky, and savory bacon jam for a pop of surprising and delicious flavor.
  • Cherry Tomatoes: A refreshingly tart marinated cherry tomato salad or simply roasted and burst cherry tomatoes make a colorful and delicious side option.
  • Stuffed vegetables: When feeding pickier eaters I typically stuff veggies, like mushrooms, tomatoes, or sweet peppers.
  • Onions and Peppers: Sauteed peppers and onions are my favorite veggie to serve with these French gnocchi. But, I like onions a lot.
Overhead photo of cheesy baked gnocchi with onions and fresh herbs on a baking sheet.

Storing leftovers

Allow leftovers of this baked french onion gnocchi to cool completely to room temperature before storing in an airtight container. Properly stored, gnocchi will last for 3 to 5 days in the fridge.

When you are ready to eat those leftovers, I recommend using the microwave for ease and convenience. Place leftover gnocchi in a microwave-safe container. Then, add more cheese and drizzle with balsamic vinegar if desired. Reheat at 50% power for 1 minute. Stir the gnocchi and continue to reheat at 50% power until warm throughout.

Close-up photo of baked gnocchi with cheese and herbs.

These fluffy baked cheesy gnocchi with sweet caramelized onions will be your new obsession! It’s an easy weeknight meal that the entire family is sure to love

Until next week friends, cheers! To lightened-up classics with a twist!

Cheyanne

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More recipes with gnocchi!

Overhead photo of baked gnocchi recipe with caramelized onions, mozzarella cheese, and parmesan cheese on a large sheet pan.

Baked Gnocchi with Cheese and French Onions

5 from 3 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 15 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Level up your dinner game with this ultimate cheesy baked gnocchi recipe. Featuring rich caramelized onions topped with pillowy potato gnocchi and two types of cheeses, this french onion gnocchi bake takes the classic flavors of french onion soup and turns them into a deliciously easy, fork and knife weeknight meal. Best of all, you'll need just one sheet pan, 8 ingredients, and 10 minutes of hands-on preparation to make it.

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Mixing Bowl

Ingredients 

Instructions

  • Preheat Oven: Arrange the oven rack to the middle position and then preheat the oven to 375-degrees F.
  • Season Onions:  Place the onions, garlic, and thyme on a large, rimmed sheet pan. Sprinkle with brown sugar, drizzle with 5 tablespoons of oil and season generously with salt and pepper. Then use your hands or a kitchen spoon to toss everything together the onions are evenly coated with the oil and seasonings.
    Overhead photo of raw onions for baked gnocchi recipe on a baking sheet.
  • Caramelize Onions in Oven: Cover the pan with foil and roast in the oven for 55 minutes – 1 hour and 10 minutes, or until softened and golden in color, removing onions from the oven and tossing the onions 3-4 times throughout roasting (SEE NOTES).
    Remove the pan from the oven and discard thyme sprigs (SEE NOTES). Drizzle onions with Worcestershire sauce and toss to combine.
  • Increase Oven to 450 degrees F.
    Season Gnocchi: In a medium bowl toss the gnocchi with remaining tablespoon of oil and grated parmesan. Season generously with salt and pepper and then toss to evenly coat the gnocchi in the oil and cheese.
    Overhead photo of raw gnocchi with salt and pepper in a large mixing bowl.
  • Bake Gnocchi in Oven: Arrange the gnocchi evenly over the partially caramelized onions.
    Return the sheet pan to the oven and bake for 12-13 minutes, or until the gnocchi are almost tender.
    Overhead photo of onions and gnocchi on a sheet pan - before baking.
  • Add Cheese, Then Broil: Remove the pan from the oven and sprinkle the mozzarella cheese evenly all over the top of the gnocchi.
    Switch the oven to broil, return pan to oven and cook until the cheese is melted and gnocchi are golden, about 4 minutes.
    Overhead photo of a baking sheet with gnocchi baked in the oven with cheese and onions.
  • Garnish and Serve: Drizzle the oven gnocchi with balsamic vinegar and sprinkle parmesan cheese and fresh thyme evenly over the top. Serve with garlic bread and enjoy immediately!
    Photo of French Onion Gnocchi baked in the oven on one pan.

Notes

  1. Onions: While yellow onions are my preferred onion to use, you can use whatever variety of onion you prefer – red, sweet or white works as well!
    • 4 onions will seem like a lot on the baking sheet, but do not be alarmed. Onions will cook down by a ton (they will shrink to about a 6th of the amount).
  2. The brown sugar is optional. I used 1 ½ tablespoons because I like the extra depth of sweetness it gives the caramelized onions.
  3. Roasting onions: I tossed my onions 4 times during baking. Please note, the more you toss the onions, the less likely the edges are to burn and the more evenly they will caramelize.
  4. If you don’t like roasted garlic, feel free to discard the cloves when you discard the thyme sprigs or you can keep them whole. I removed the cloves, thinly sliced them and then tossed them back in the onions before serving.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 287kcal    Carbohydrates: 18g    Protein: 4g    Fat: 22g    Saturated Fat: 3g    Cholesterol: 4mg    Sodium: 123mg    Potassium: 243mg    Fiber: 2g    Sugar: 9g    Vitamin A: 50IU    Vitamin C: 12mg    Calcium: 114mg    Iron: 0.6mg
Course: entree
Cuisine: American, French

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