Million-Dollar Gnocchi Dish (Print Version)
Tender gnocchi, caramelized onions, creamy cheddar sauce, and crispy Parmesan crumbs create a rich dinner dish.
# Ingredients:
Topping
01 -
1 cup panko breadcrumbs
02 -
1/2 cup grated Parmesan cheese
03 -
3 tablespoons butter, melted
Caramelized Onions
04 -
2 tablespoons olive oil
05 -
1 tablespoon butter
06 -
2 medium sweet onions, thinly sliced
07 -
1 pinch salt
Gnocchi and Sauce
08 -
1 package (17.5 ounces) potato gnocchi
09 -
1 tablespoon olive oil
10 -
1 tablespoon butter
11 -
1/2 cup sliced fennel bulb
12 -
1/2 cup chopped celery
13 -
2 garlic cloves, minced
14 -
2 tablespoons all-purpose flour
15 -
1/4 cup white wine
16 -
2 cups heavy whipping cream, warmed
17 -
1/2 teaspoon salt
18 -
1/2 teaspoon dried thyme
19 -
1/4 teaspoon black pepper
20 -
1/4 teaspoon minced fresh thyme
21 -
1/8 teaspoon cayenne pepper
22 -
2 cups shredded cheddar cheese
23 -
2 cups fresh baby spinach
24 -
1/2 cup crumbled cooked bacon
# Instructions:
01 -
Preheat the oven to 350°F. Combine panko breadcrumbs and Parmesan cheese in a small bowl. Stir in melted butter until crumbs are fully coated. Spread mixture evenly on a parchment-lined 15x10x1-inch baking sheet. Bake for 10-12 minutes, stirring once, until golden and crisp. Transfer to a wire rack and cool.
02 -
Heat olive oil and butter in a large skillet over medium-high heat. Add sliced onions and a pinch of salt; cook for 5 minutes, stirring occasionally. Cover and reduce heat to low. Cook 15-20 minutes until soft, stirring occasionally. Uncover, increase heat to medium, and cook an additional 15-20 minutes until onions are deeply golden brown. Remove from heat and set aside.
03 -
Bring a large pot of water to a boil. Add gnocchi and cook according to package instructions. Reserve 1 cup of the cooking water. Drain gnocchi with a slotted spoon, transferring it to a bowl. Toss with olive oil to prevent sticking.
04 -
Return the skillet to medium heat and melt butter. Add fennel and celery and sauté for 6-7 minutes until softened and lightly browned. Add minced garlic and cook until fragrant, about 30-60 seconds. Stir in flour until vegetables are coated, cooking another 30-60 seconds. Pour in white wine while scraping up browned bits from the skillet.
05 -
Slowly add warmed heavy cream, stirring constantly. Season with salt, black pepper, dried thyme, fresh thyme, and cayenne pepper. Bring to a gentle simmer, then stir in shredded cheddar cheese until melted and smooth. Add baby spinach and cook until wilted, 1-2 minutes. Incorporate 1/2 cup of reserved gnocchi water to loosen the sauce.
06 -
Add caramelized onions, cooked gnocchi, and crumbled bacon to the sauce. Simmer over low heat until gnocchi is heated through and sauce thickens, adding more reserved water if needed.
07 -
Divide gnocchi among serving bowls and top with the crispy Parmesan breadcrumb mixture and additional fresh thyme. Serve immediately.
# Notes:
01 -
To achieve optimal caramelization, be patient and avoid stirring the onions too frequently.