Ingredients:

  • 2 lbs (900g) russet potatoes, peeled and quartered
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • Pinch of nutmeg
  • 3 tablespoons unsalted butter
  • 3 large yellow onions, thinly sliced (about 4 cups)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups (1.4 liters) beef broth (low sodium preferred)
  • 1 cup (240 ml) dry red wine (like Burgundy or Pinot Noir - optional)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 ounces (115g) Gruyère cheese, shredded
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Boil potatoes until tender. Rice or mill them while hot. Combine with egg, flour, salt, and nutmeg. Gently form a dough.
  2. Roll dough into ropes and cut into small pillows. (Optional: score with a fork).
  3. Melt butter in a large pot. Add onions, sugar, salt, and pepper. Cook over medium-low heat, stirring frequently, until deeply golden brown and caramelized (45-60 minutes).
  4. Add beef broth, red wine (if using), balsamic vinegar, thyme, and bay leaf to the caramelized onions. Bring to a simmer and cook for 20 minutes to allow flavors to meld.
  5. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface. Remove with a slotted spoon and set aside.
  6. Divide gnocchi among bowls. Ladle hot soup over gnocchi. Top with shredded Gruyère cheese and fresh parsley. (Optional: broil briefly for a melted cheese crust).