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)
- 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
- 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.
- 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.
- 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.
- As your gnocchi and onion simmer, preheat your oven to 350 degrees F. Grease a 2 quart (11x7in or similar) dish.
- Once your gnocchi and onion mixture has thickened, add to your Pyrex dish. If using, sprinkle your cheese across.
- Bake uncovered for 20-25 minutes. Once finished, remove from heat and allow to cool before serving.