· recipe ·
Crispy French Onion Gnocchi with Gruyere
Deeply browned onions get their sweetness from patient cooking. If a dark patch forms on the pan before the onions are ready, a splash of water loosens it.
Time and servings
- Prep
- 45 min
- Cook
- 100 min
- Total
- 145 min
- Servings
- 4
Nutrition per serving
- Calories
- about 790
- Protein
- 25 g
- Fat
- 40 g
- Carbs
- 78 g
Caramelize the onions
Halve and thinly slice the onions. Melt the butter in an ovenproof skillet, add the onions and black pepper, and cook over medium-low heat until deeply amber and greatly reduced, about 40 to 50 minutes. Stir occasionally, more often as they color; make the gnocchi below while they cook, pausing to stir.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Concentrate the onion juices
Add the white wine and thyme and scrape the browned layer from the skillet. Simmer until only a glossy film remains, remove the thyme stems, stir in the red wine vinegar, and transfer the onions to a bowl.
Heat the cooking water
During the last 7 minutes of reducing the onion broth, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Crisp the gnocchi
Heat the olive oil in the emptied onion skillet over medium-high heat. Add the drained gnocchi and brown their broad sides, turning gently once the first side releases from the pan.
Add the onion layer
Distribute the caramelized onions over and between the crisp gnocchi. Finely grate the Gruyere over the top.
Broil the cheese
Set the broiler to high and place the skillet 6 inches15 cm below the element. Broil just until the Gruyere bubbles and develops golden spots, 2 to 4 minutes; watch continuously and serve at once.
