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Crispy cheese and lightly caramelised onion gnocchi gratin.
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Cheddar Cheese and Onion Gnocchi Gratin Recipe

You can't beat a nice bit of cheesy carby indulgence to make the belly very happy, and this delicious cheddar cheese and onion gnocchi gratin delivers it in spades and it is all topped by a crispy cheesy topping!
Course Main Course
Cuisine Modern European
Diet Vegetarian
Keyword cheese gratin, cheesy gnocchi bake, gnocchi gratin, vegetarian gnocchi bake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 2
Calories 1020kcal
Author Brian Jones

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.
    Gnocchi Gratin Process Shot 1 of 8
    • You want the onions to soften completely and become a little golden, but not deeply caramelised.
  • 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.
    Gnocchi Gratin Process Shot 2 of 8
    • Begin this process around 10 minutes before the onions are cooked.
    Now is also a good time to bring a 20cm or 8" saucepan of water to a boil.
  • Pour the milk little by little into the pan until you have a smooth and silky bechamel sauce.
    Gnocchi Gratin Process Shot 3 of 8
  • Reduce the heat under the sauce and add the white pepper, nutmeg and cheese. Stir constantly until you have a smooth sauce.
    Gnocchi Gratin Process Shot 4 of 8
    • Adding the cheese a handful at a time makes this process easier.
  • 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.
    Gnocchi Gratin Process Shot 5 of 8
  • Combine the softened onions, cheese sauce and gnocchi and transfer it to a baking dish.
    Gnocchi Gratin Process Shot 6 of 8
  • Mix together the remaining cheddar cheese with the breadcrumbs and sprinkle it over the gnocchi.
    Gnocchi Gratin Process Shot 7 of 8
  • 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.
    Gnocchi Gratin Process Shot 8 of 8
    • It helps to allow the dish to cool for 5-10 minutes before serving.

Video

Nutrition

Serving: 1 | Calories: 1020kcal | Carbohydrates: 132g | Protein: 38g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1517mg | Potassium: 540mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1220IU | Vitamin C: 10mg | Calcium: 859mg | Iron: 10mg
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