This French Onion Baked Gnocchi is made on one sheet pan!  This super cheesy tray bake has all the classic flavors of french onion soup you love turned into a fork and knife, easy weeknight meal!

Hey there, friends!

I don’t know about you, but I absolutely love comfort food, especially during the winter season.  I mean – rich, decadent, and reliable for a feel-good pick-me-up, what’s not to love about cozy, comfort food, right?

However, sometimes I want a lightened-up version of my favorite classic, decadent dishes.  Don’t get me wrong, I still want the warm, hearty meal with copious amounts of cheese, just minus all the food coma bloat.  

French Onion Baked Gnocchi

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

Fluffy gnocchi on a bed of tender, savory and candy-sweet caramelized onions studded with fragrant garlic; smothered with salty parmesan and gooey mozzarella.  Baked until golden brown, gooey and delicious; then finished with a generous drizzle of silky, tart balsamic vinegar and a scattering of fresh, earthy thyme.

This baked gnocchi is a hearty and satisfying, lightened-up way to enjoy comfort food!  Basically, this is proof that healthier comfort food does exist!

And, if that wasn’t enough to rock your world, this French Onion Baked Gnocchi 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 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?!

What is baked gnocchi?

Baked gnocchi is simply cooked (or shelf stable) gnocchi baked in the oven until the outside is golden and crispy and the interior is fluffy and creamy.

Baked gnocchi can be made by either tossing gnocchi with olive oil and seasoning before baking on a sheet pan, or it can be made by baking the gnocchi in a sauce, much like a casserole.

What to serve with baked gnocchi?  How to eat sheet pan gnocchi?

Baked gnocchi dumplings are absolutely delicious served on their own, or simply sprinkled with your favorite grated or shredded cheese.  However, they also perfectly adapt to a variety of flavors!

Below are a few serving suggestions for baked gnocchi:

• Caprese salad
• Roasted squash
• Creamed spinach
• Spinach salad or Garden Salad
• Sautéed mushrooms
• Roasted red peppers

Can you freeze baked gnocchi?

Yes, you can freeze baked gnocchi.  To freeze, allow the gnocchi to cool completely before transferring them to a freezer-safe zip-closure bag.  Cooked gnocchi will keep in the freezer for up to 6 weeks.

How to reheat baked gnocchi?

There is no need to thaw frozen cooked gnocchi before reheating.  To reheat, sauté gnocchi in a hot skillet (with a bit of butter if desired) until crisped and heated throughout.

How to make baked gnocchi? (tips & tricks)

1. This recipe uses shelf-stable (versus frozen) gnocchi.  I normally use DeLallo Potato Gnocchi.  You should be able to find gnocchi in pasta aisle of most major grocery stores.
2. 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!
3. 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 6^thof the amount).
4. The brown sugar is optional.  I used 1 ½ tablespoons because I like the extra depth of sweetness it gives the caramelized onions.
5. 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.
6. 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.

This French Onion Baked Gnocchi will be your new obsession!  With sweet caramelized onions, fluffy gnocchi and all the gooey cheese, this easy weeknight meal is sure to be a hit!

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

XOXO

Cheyanne

Craving MORE?  Follow all the deliciousness on Facebook, Pinterest and Instagram!

The best Sheet Pan Baked Gnocchi recipe👇

5 from 1 vote

Print

French Onion Baked Gnocchi (Sheet Pan)

Prep Time

10 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 15 mins

 

This French Onion Baked Gnocchi is made on one sheet pan!  This super cheesy tray bake has all the classic flavors of french onion soup you love turned into a fork and knife, easy weeknight meal!

Course: entree

Cuisine: American, French

Keyword: baked, caramelized, gnocchi, one pan, onion, sheet pan

Servings: 4

Calories: 287 kcal

Author: Cheyanne Holzworth

Ingredients

• 4 large Yellow Onions – thinly sliced*
• 4 cloves Garlic – smashed & peeled
• 4 fresh Thyme Sprigs
• 1-2 TBS Light Brown Sugar *
• 6 TBS Olive Oil divided
• Kosher Salt & Ground Black Pepper
• 1 tsp Worcestershire Sauce
• 1 (16 ounce) package Gnocchi
• ¼ Cup Parmesan – freshly grated, plus more for serving
• 1 ¼ Cup – freshly shredded Mozzarella Cheese

For Serving: Balsamic Vinegar, Toasted Artisan Bread, Fresh Thyme

Instructions

1. Preheat oven to 375 degrees F.

2. Toss onions:  Place 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. Toss everything together until evenly coated.

3. Caramelize onions:  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 through roasting*.

4. Remove the pan from the oven and discard thyme sprigs*. Drizzle onions with Worcestershire sauce and toss to combine.
5. Increase oven to 450 degrees F.

6. 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.

7. Add gnocchi to pan:  Sprinkle the gnocchi evenly over the onions. Return the sheet pan to the oven and bake for 12-13 minutes, or until the gnocchi are almost tender.

8. 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.

9. Serve:  Drizzle with balsamic vinegar and sprinkle with parmesan cheese and fresh thyme. Served with toasted, crusty bread and enjoy!

Recipe Notes

1. 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!
2. 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).
3. The brown sugar is optional. I used 1 ½ tablespoons because I like the extra depth of sweetness it gives the caramelized onions.
4. 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.
5. 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.

Nutrition Facts

French Onion Baked Gnocchi (Sheet Pan)

Amount Per Serving

Calories 287 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Cholesterol 4mg1%

Sodium 123mg5%

Potassium 243mg7%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 9g10%

Protein 4g8%

Vitamin A 50IU1%

Vitamin C 12mg15%

Calcium 114mg11%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission.  Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.