Ingredients
Scale
- 500g potatoes (russet or Yukon Gold)
- 150g all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 cup shredded Gruyère or cheddar cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- Fresh thyme or parsley for garnish
- Olive oil, salt, and pepper to taste
Instructions
- Boil potatoes in salted water until tender, about 20 minutes. Peel and mash while warm.
- In a large bowl, combine mashed potatoes, flour, egg, and salt. Knead until soft dough forms.
- Divide dough, roll into 1-inch ropes, cut into 1-inch pieces, and optionally press with a fork to create ridges.
- Drop gnocchi into boiling salted water; cook until they float, about 2-3 minutes. Remove and set aside.
- In a skillet, heat butter and olive oil over medium heat. Add sliced onions, salt, and cook for 25-30 minutes until golden and caramelized.
- Add heavy cream, grated cheeses, and stir until melted and creamy. Season with pepper and herbs.
- Combine cooked gnocchi with the cheese-onion sauce. Heat gently until bubbly and thickened.
Notes
- Use the best quality potatoes for fluffy gnocchi.
- Drain onions well to prevent excess moisture in the sauce.
- Add cooked bacon or sautéed mushrooms for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 95mg