FRENCH ONION SKILLET GNOCCHI RECIPE | KITCHN
Steps:
- Halve and thinly slice 2 pounds yellow onions (about 7 cups). Pick the leaves from 1 small bunch fresh thyme sprigs until you have 2 tablespoons.
- Heat 1 tablespoon of the olive oil in a 12-inch cast iron or other broiler-safe, heavy-bottomed skillet over medium heat until shimmering. Break up 1 (16- to 18-ounce) package potato gnocchi into individual gnocchi and add to the skillet in a single layer. Cover (a sheet pan or the lid of a Dutch oven works well) and cook undisturbed until the bottoms are golden-brown, 3 to 5 minutes. Transfer to a rimmed baking sheet and spread out in a single layer. Repeat with the remaining 1 tablespoon olive oil and 1 package gnocchi and transfer it to the baking sheet.
- Melt 2 tablespoons unsalted butter in the now-empty skillet over medium heat. Add the onions, half of the thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently with a wooden spoon and reducing the heat if the onions start to burn, until the onions have reduced by over half, are very soft, and deep golden -brown, 28 to 30 minutes. Meanwhile, grate 6 ounces Gruyère cheese on the large holes of the box grater (about 1 1/2 cups). Arrange a rack 6 to 8 inches below the broiling element and set the oven to broil.
- Pour 1/4 cup dry white wine over the caramelized onions. Scrape up any browned bits on the bottom of the pan and continue to stir until the wine has evaporated, about 1 minute. Remove the pan from the heat and stir in 1 teaspoon balsamic or sherry vinegar.
- Return the gnocchi to the skillet and stir until combined. Taste and season with more kosher salt as needed. Spread the mixture out into an even layer. Sprinkle with the cheese.
- Transfer the pan to the oven and broil until the cheese is melted, bubbly, and browned in spots, 4 to 6 minutes. Garnish with the reserved thyme leaves and several grinds of black pepper.
Nutrition Facts : SaturatedFatContent 3.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 60.9 g, SugarContent 7.5 g, ServingSize Serves 6, ProteinContent 8.7 g, FatContent 9.7 g, Calories 367 cal, SodiumContent 612.2 mg, FiberContent 6.2 g, CholesterolContent 0 mg
BAKED GNOCCHI WITH CHICKEN RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Categories main-dish
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
- Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
- Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.
Nutrition Facts : Calories 598 calorie, FatContent 35 grams, SaturatedFatContent 16 grams, CholesterolContent 177 milligrams, SodiumContent 984 milligrams, CarbohydrateContent 32 grams, FiberContent 2 grams, ProteinContent 39 grams
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