Instructions:
- Caramelize the Onions:
- Heat olive oil or butter in a large skillet over medium-low heat.
- Add the sliced onions and sprinkle with salt and sugar (if using).
- Cook, stirring occasionally, for 20–30 minutes, until the onions are golden brown and caramelized. Add a splash of balsamic vinegar or wine in the last few minutes for extra flavor. Set aside.
- Cook the Gnocchi:
- While the onions are caramelizing, bring a large pot of salted water to a boil.
- Cook the gnocchi according to package instructions (usually 2–3 minutes, until they float). Drain and set aside.
- Prepare the Gruyère Sauce:
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Reduce the heat to low and stir in the heavy cream. Gradually add the Gruyère and Parmesan cheeses, stirring until melted and smooth.
- Season with salt and black pepper to taste.
- Combine Everything:
- Gently fold the cooked gnocchi into the cheese sauce until coated.
- Add the caramelized onions and toss to combine.
- Serve and Garnish:
- Transfer the gnocchi to serving plates or a large dish. Garnish with fresh thyme or parsley and a sprinkle of extra Gruyère. Serve immediately.
Tips:
- Cheese Options: Substitute Gruyère with Fontina, Emmental, or another melt-friendly cheese if needed.
- Add Veggies: Toss in sautéed mushrooms, spinach, or roasted butternut squash for added texture and flavor.
- Make Ahead: Caramelize the onions in advance and refrigerate them. Reheat gently when ready to use.
This dish is creamy, decadent, and perfect for a special dinner or a comforting meal at home. Would you like a wine pairing suggestion or additional variations? 😊