Baked Gnocchi (Sheet Pan)

5 from 5 votes

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!

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Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Course: entree

Cuisine: American, French

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

Servings:

Calories: 287kcal

Author: Cheyanne Holzworth

Equipment

Large Rimmed Baking Sheet
Mixing Bowl

Ingredients

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 – freshly shredded Mozzarella Cheese

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

Instructions

Preheat oven to 375 degrees F.
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.
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 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. 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 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!

Notes

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.
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.

Nutritional information is an approximation based upon 4 servings. Exact nutritional data will depend upon the brands and precise measurements used.

Nutrition