Cheese and Onion Gnocchi Gratin
Gnocchi gratin with a crispy cheesy breadcrumb coating and a superb Cheddar cheese and golden onion sauce is the perfect comforting meal.
This recipe will take a little over an hour to make, but it uses simple, classic cooking techniques!
Cheesy Baked Gnocchi
"Everyone" loves a baked cheesy carb fest, and it's no different in our house!
Whilst it is not our everyday grub, there are loads of superb examples that litter my website. Everything from the cheese and potato pie of my childhood, to my cheesy baked bean pasta bake and cheese and onion plate pie, are real favourites at Casa Jones.
This time out, I have a superb Cheddar cheese and onion gnocchi gratin.
The recipe starts out by lightly caramelising some onions, and whilst this is happening, you make a bechamel. A simple white sauce, that I think should be in every cook's arsenal!
Then it's a case of melting some cheese into the sauce, adding some store-bought gnocchi and stirring through the onions.
Finishing the recipe is equally simple: chuck it all in a bowl, top it with breadcrumbs and more cheese and throw it in the oven.
Whilst it isn't the quickest of recipes, it is glorious, easy and very satisfying!
Frequently Asked Questions
Can I use a different type of cheese?
Yes, knock yourself out, but go for something with good flavour rather than chasing the tedious "cheese pull".
I would look at other hard cheeses like Emmental, Gruyere or Comte.
Can I use store-bought bechamel sauce?
Yes, I guess. I have never tried it, but if it is a shortcut that works for you, go ahead. Heat it up in a pan, and melt the cheese into the sauce, then carry on as per my recipe.
Can I use dried thyme?
Yes, use around half of a teaspoon in place of the fresh thyme.
Can I make this in advance?
This recipe is far from its best when it is reheated. It still tastes great, but the texture changes a great deal, and it becomes a little claggy!
Serving Suggestions
This cheese and onion gnocchi gratin recipe is a wonderful, hearty, carby feast that's ideal as a one-bowl meal.
I rarely serve it with anything else other than a liberal sprinkling of chives to double down on that onion "thing".
If I were to add anything, it would be some garlic baguette and use it to scoop up all of that cheesy goodness!
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Grill/broiler (optional).
- Oven.
- 25cm or 10" frying pan.
- 17cm or 7" saucepan.
- 20cm or 8" saucepan.
- 25cm x 15cm (10″ x 6″) baking dish.
- Stirring and serving spoons/spatulas.
- Colander.
- Grater.
- Mixing bowl.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Cheddar Cheese and Onion Gnocchi Gratin Recipe
Ingredients
- 500 g Ready Made Gnocchi 17oz
- Salt (for boiling the gnocchi)
- 25 g Cheddar Cheese ¼ Cup (prepared volume)
- 20 g Coarse Dried Breadcrumbs ¼ Cup
For the Onions:
- 2 Medium Onions 350g
- 2 Sprigs Fresh Thyme
- 35 g Butter 2 Tbsp
For the Cheese Sauce:
- 35 g Butter 2 Tbsp
- 40 g Flour ¼ Cup +1 Tsp
- 350-425 ml Full Fat Milk 1½-1¾ Cups
- 2 Pinches White Pepper
- 2 Pinches Nutmeg
- 125 g Cheddar Cheese 1¼ Cups (prepared volume)
Instructions
- Cut the onions in half, peel them and then cut them int into very thin half-moon shapes.
- Strip the leaves from the sprigs of thyme.
- Heat a 25cm or 10" frying pan over a low/medium heat and add the butter for the onions and the thyme leaves. When the butter has melted, add the onions, partially cover with a lid and cook them for 30-35 minutes.
- Grate all of the cheese, separating it as per the instruction list
- Melt the butter for the sauce in a 17cm or 7" saucepan over medium heat, and when it has melted, add the flour, cooking for 3-4 minutes, stirring constantly.If the roux begins to colour, reduce the heat.
- Pour the milk little by little into the pan until you have a smooth and silky bechamel sauce.
- Reduce the heat under the sauce and add the white pepper, nutmeg and cheese. Stir constantly until you have a smooth sauce.
- By now the water for the gnocchi should be boiling, add a generous amount of salt (around ½-¾ tsp), and cook until the gnocchi begins to float. (2-3 minutes) then drain.
- Combine the softened onions, cheese sauce and gnocchi and transfer it to a baking dish.
- Mix together the remaining cheddar cheese with the breadcrumbs and sprinkle it over the gnocchi.
- Transfer to the oven and bake for 15 minutes at 200°C or 390°F, then slide under the grill for 3-5 minutes to crisp up, and serve.
