World of Gnocchi

· recipe ·

Soft Gnocchi with Caramelized Onions, Beef Broth, and Gruyere

Slowly browned onions make a glossy, savory sauce with beef broth and white wine. Gruyere melts over the soft gnocchi without needing the oven.

Soft Gnocchi with Caramelized Onions, Beef Broth, and Gruyere

Time and servings

Prep
40 min
Cook
95 min
Total
135 min
Servings
6

Nutrition per serving

Calories
about 460
Protein
16 g
Fat
20 g
Carbs
49 g
  1. Caramelize the onions

    Caramelize the onions

    Halve the onions and slice them thinly. Melt the butter with the olive oil over medium-low heat, add the onions, and cook until deeply amber and greatly reduced, about 45 to 55 minutes. Stir occasionally, more often as the pan dries; make the gnocchi below while they cook, pausing to stir. Add a splash of water if the browned glaze begins to catch.

  2. Reduce the wine and broth

    Reduce the wine and broth

    Pour in the white wine and simmer until reduced by about three quarters. Add the beef broth, thyme, and black pepper and simmer until the liquid becomes a glossy, spoon-coating onion jus. Remove the thyme stems. Turn off the heat when the jus coats a spoon.

  3. Choose boiling or baking

    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.

  4. Rice the potatoes

    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.

  5. Mix the dough

    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.

  6. Roll and cut the dough

    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.

  7. Add the ridges

    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.

    Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →
  8. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  9. Caramelized onions reheating in a glossy reduced sauce

    Reheat the onion jus

    While the cooking water heats, gently reheat the onion jus until steaming, stirring in a spoonful of hot water if it has become too thick.

  10. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and lift them out as soon as they float. Transfer them directly to the onion jus so they remain soft rather than drying for a fry.

  11. Coat the soft gnocchi

    Coat the soft gnocchi

    Fold the gnocchi gently through the onion jus over low heat until coated. If the jus has become too thick, loosen it with a spoonful of the cooking water.

  12. Soft Gnocchi with Caramelized Onions, Beef Broth, and Gruyere

    Melt the Gruyere

    Finely grate the Gruyere over the skillet, cover, and keep over low heat just until the cheese melts, about 3 minutes. Remove from the heat and serve.

More recipes