This French Onion Baked Gnocchi recipe is made on just one sheet pan with 8 simple ingredients and only requires 10 minutes of hands on preparation!! This super cheesy oven roasted gnocchi has all the classic flavors of french onion soup you love, transformed into a fork and knife, easy and delicious weeknight meal!
Featured comment: 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
Serve this sheet pan gnocchi with a simple salad, roasted veggies and crusty bread for hectic weeknight dinners. Or serve it as a hearty side dish with steaks, roasted chicken or fish! Continue to read on for helpful recipe tips in the post!
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! I don’t know about you, but I absolutely love comfort food, especially during the winter season. 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 cozy classics! But, don’t get me wrong, I still want the warm, hearty meal with copious amounts of cheese, just minus all the food coma bloat.
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About this recipe for baked gnocchi
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!
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 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 vegetarian 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 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 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.
What is baked gnocchi?
Baked gnocchi is 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 this baked gnocchi recipe
- 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 cloves of fresh 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.
Where to buy gnocchi for baking?
This easy oven roast gnocchi recipe uses shelf-stable potato gnocchi. Prepared gnocchi can be found in the dry pasta aisle of most major grocery stores. If you can’t find shelf-stable gnocchi, the packaged refrigerated gnocchi work as well!
What to serve with gnocchi baked in oven?
You can serve oven roasted gnocchi dumplings as a lighter main dish, or as a hearty side. Any side dish tastes delicious with this gnocchi recipe. However, the right side dish will depend upon personal preference and what you love. Try contrasting the gnocchi’s delicate texture with a crusty bread, or try mirroring the Italian flavors with garlicky roasted mushrooms.
Sides to serve with French onion gnocchi
- Sauces: Serve your favorite sauces, such as marinara sauce, vodka tomato sauce, or tomato pesto sauce on the side for dipping.
- 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 cheesy gnocchi with a Caesar salad, Caprese salad, massaged kale salad, spinach salad or garden salad.
- Roasted vegetables: Roast your favorite veggies, such as asparagus, green beans, acorn squash, spaghetti squash, broccoli, or cauliflower to serve on the side.
- Creamed vegetables: Make it a creamy dreamy pairing with creamed spinach or cream corn.
- Mushrooms: My family loves mushrooms with these oven gnocchi – either sautéed mushrooms, roasted mushrooms, or easy mushrooms in a marinade.
- Peppers: Roasted red peppers or sauteed peppers are my favorite veggie to serve with these French gnocchi.
- Stuffed vegetables: When feeding pickier eaters I typically stuff veggies, like mushrooms, tomatoes, or sweet peppers.
Storing leftover gnocchi
Store leftovers of this easy baked gnocchi in an airtight container in the fridge. Properly stored, gnocchi will last for 3 to 5 days.
How to reheat roasted gnocchi?
Ready to eat those leftovers? Leftover gnocchi baked in the oven is super easy to reheat:
- Microwave: Place leftover gnocchi in a microwave-safe container. Add more cheese and drizzle with balsamic vinegar if desired. Reheat at 50% power for 1 minute. Stir gnocchi and continue to reheat at 50% power until warm throughout.
How to bake gnocchi?
This recipe for baking gnocchi 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:
Baking gnocchi at home
Preheat oven to 375 degrees F.
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.
- 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.
- 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.
- 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.
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.
Serve: Drizzle with balsamic vinegar and sprinkle with parmesan cheese and fresh thyme. Serve baked gnocchi warm and enjoy!
These fluffy baked gnocchi with sweet caramelized onions and gooey cheese 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!
More easy vegetarian dinners!
The best Sheet Pan Baked Gnocchi recipe👇
Baked Gnocchi in the Oven
- 1 Large Rimmed Baking Sheet
- 1 Mixing Bowl
- 4 large Yellow Onions – thinly sliced (SEE NOTES)
- 4 cloves Garlic – smashed & peeled
- 4 fresh Thyme Sprigs
- 1-2 TBS Light Brown Sugar (SEE NOTES)
- 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 Mozzarella Cheese – freshly shredded
- Optional Serving Suggestions: Balsamic Vinegar, Toasted Artisan Bread, Fresh Thyme
- Preheat oven to 375 degrees F.
- Season 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.
- 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*. 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 with salt and pepper. Toss to combine.
- 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.
- 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.
- Serve: Drizzle with balsamic vinegar and sprinkle with parmesan cheese and fresh thyme. Served with toasted, crusty bread and enjoy!
- 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).
- The brown sugar is optional. I used 1 ½ tablespoons because I like the extra depth of sweetness it gives the caramelized onions.
- 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.
- 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.
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