Happy Thursday!

These weeks go flying by sometimes. I swore it was just Sunday, then it was Tuesday, and now the week is pretty much over. I like when the weekend comes quickly, but sometimes I wish it would just slow down.

I also can’t wait for warmer weather. Being able to comfortably run outside and walk my dog in a t shirt will be so nice — I also can’t wait to cook outside. All these spring recipe ideas are coming to me, including spicy seafood… AH I’m so excited.

Making posts short these days, I want to make sure you guys have allllll that you need to make delicious food as the days countdown to summer. HOWEVER, there are still a few days in the forecast here in the Northeast that are a bit chilly and rainy. This recipe is perfect for that, making a variation of one of my favorites – French Onion Soup.  Best of all? While it’s made with beef broth, you could definitely sub vegetable broth  to make it vegan. AND, this is a quicker option than most recipes, since you can use something that’s already pre-made. Casserole for everyone!

French Onion Gnocchi Casserole (Paleo, with Vegan option!)

prep time: 10 min

Cook time: 90 min (total)

Ingredients

• 2 bags of Trader Joes cauliflower gnocchi (or your own paleo-friendly homemade recipe)

• 2 yellow onions, sliced

• 2 cloves of fresh garlic, finely chopped or minced

• 2 cups organic beef broth (sub equal amount of vegetable broth, plus a tsp of tamari sauce if making vegan alternative!)

• 1 tsp chopped fresh thyme

• 1 tbsp chopped fresh parsley

• salt and pepper, to taste

• your preferred cooking fat (I used avocado oil)

• optional (NOT paleo or vegan): 1 cup shredded provolone cheese

Directions

1. In a large frying pan, add a tbsp of your preferred cooking oil over medium heat. Add your gnocchi, spreading in a single layer so they cook evenly. Stir frequently to prevent them from burning, until browned – about 8-10 minutes. Remove from heat and set aside. 

1. In the same frying pan, add the remaining tbsp of oil over medium low heat. Add your sliced onions and stir occasionally, adding a pinch of salt and pepper. The key here is to let these go slooooow over looooow heat, for about an hour — this will let them caramelize properly (I can hear my sister Lauren reading this, nodding in agreement). Add more oil if needed, you definitely don’t want them to dry out.

1. After your onions reach a deep dark brown color, Add your gnocchi back to your pan, along with your garlic, thyme and parsley, turning up to medium heat. Continue to sauté for another 4-5 minutes to allow the flavors to meld. Add your beef broth, continuing to simmer as the beef broth reduces.

1. As your gnocchi and onion simmer, preheat your oven to 350 degrees F. Grease a 2 quart (11x7in or similar) dish.

1. Once your gnocchi and onion mixture has thickened, add to your Pyrex dish. If using, sprinkle your cheese across.

1. Bake uncovered for 20-25 minutes. Once finished, remove from heat and allow to cool before serving.

Enjoy!

-S