This French onion gnocchi skillet combines the rich, cheesy goodness of French onion soup with plump, slightly crisped gnocchi. It's a hearty and satisfying meal or side dish that is made entirely in your cast-iron skillet. It's perfect for a cool-weather camping meal or a cozy night in.
Most skillet gnocchi recipes are ideal because they, like this recipe, are made in a single pan. However, many of them require the use of a broiler for melting the cheese, which isn't exactly ideal when you're camping. Unless, of course, you've got an RV with a little broiler in the oven. If you do, broil away to get melted browned cheese on top.
For everyone else making this on their camp stove or campfire, a broiler is out of the question. Thankfully, a lid or a piece of foil works wonders for trapping enough heat to get the cheese melted and the gnocchi nice and plump.
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Why This Recipe is Great for Camping
- It's a satisfying gnocchi recipe that is hearty enough to serve as a one-pot meal.
- This French onion skillet gnocchi recipe requires only one skillet.
- Many of the ingredients are shelf-stable, so they won't take up precious cooler space.
Ingredients and Substitutions
- Oil--Any neutral flavored oil, such as vegetable or sunflower oil will work well here.
- Onions--It will seem like a lot of onions, but they do shrink as they cook. Don't panic if your skillet is completely full in the beginning.
- Gnocchi--I find that shelf-stable dry gnocchi works best for this recipe. You can also use refrigerated "skillet" gnocchi, if you prefer.
- Beef broth--I use beef broth here because it delivers that French onion soup flavor, but you can substitute vegetable broth.
- Worcestershire sauce--This adds a layer of umami to the finished dish and I highly recommend using it. If you don't have any, you could add a splash of soy sauce.
- Fresh thyme--This herb adds a subtle flavor to the dish. If you can't get fresh thyme, add ½ teaspoon of dried thyme, instead.
- Swiss cheese--This is a readily available, reasonably priced cheese. Don't use pre-shredded cheese, as it doesn't melt well. For a very authentic flavor, splurge on Gruyère cheese and use that instead.
How to Make French Onion Gnocchi
- Heat the oil in a large cast iron skillet over medium-low heat. Add the onions and reduce the heat to low. Cook until the onions are soft and caramelized.
- Add the gnocchi and stir well to combine. Cook, stirring occasionally, until the gnocchi are beginning to brown and crisp.
- Pour in the broth and Worcestershire sauce and nestle the thyme sprigs in the mixture.
- Cover and cook until the gnocchi are plump and the liquid is reduced.
- Sprinkle with cheese.
- Cover and cook until the cheese is melted.
FAQs
No, it's not necessary. The gnocchi will become soft and tender from cooking in the skillet and simmering in the broth. Pre-boiling them can cause them to become overcooked and gummy.
I don't recommend it. The cold frozen gnocchi don't toast well in the skillet and tend to be gummy after pan-frying.
You can serve this as an entree or a side dish. If you're serving it as a main, a side salad is a great accompaniment. This is also an excellent side dish alongside a lean protein, like Dutch oven turkey breast.
Tips and Troubleshooting
- To avoid crying while slicing your onions, always use a sharp knife and keep the root end of the onion intact while slicing.
- If your onions are sticking while you're caramelizing them, add a splash of water.
- If you don't have foil for covering your skillet, you can use a lid, baking sheet, or other larger skillet to cover the gnocchi.
Storage and Reheating Instructions
Store leftover gnocchi in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over low heat, adding a splash of broth to help loosen the mixture. I don't recommend freezing it.
More Camping Gnocchi Recipes You'll Love
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Recipe
French Onion Skillet Gnocchi
Equipment
- 12-inch (or larger) cast-iron skillet
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds onions (about 6) thinly sliced into half-moons
- Salt and pepper
- One package (18 oz/500 g) gnocchi
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 4 sprigs fresh thyme
- 1 cup grated Swiss cheese
Instructions
- Set a cast iron skillet over medium low heat on a stove top or camp stove. Add the oil and let it heat for 2 minutes.
- Pile the onions into the skillet and season with salt and pepper. Don't worry if your skillet seems very full. The onions will reduce as they cook.
- Reduce the heat to low and cook until the onions are soft and golden brown, stirring occasionally, about 20 minutes.
- Add the gnocchi to the skillet and stir well to combine with the onions. Cook, stirring occasionally, until the gnocchi begin to develop browned spots, about 5 minutes.
- Pour in the broth and Worcestershire sauce and nestle the thyme in the mixture. Cover with a lid, foil, or baking sheet and cook until the gnocchi are plump and most of the liquid is absorbed, about 5 minutes.
- Discard the thyme and adjust seasoning to taste, if needed.
- Sprinkle the cheese over. Cover and cook until the cheese is melted, about 2 minutes. Serve immediately.
Notes
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- Tear-free onion slicing--To avoid crying while slicing your onions, always use a sharp knife and keep the root end of the onion intact while slicing.
- Stop them from sticking--If your onions are sticking while you're caramelizing them, add a splash of water.
- Storage and reheating--Store leftover gnocchi in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over low heat, adding a splash of broth to help loosen the mixture.
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