French Onion Cauliflower Gnocchi Skillet with Ground Beef
A hearty one-pan dinner that transforms classic French onion soup flavors into a comforting skillet meal. Caramelized onions create a sweet, savory base while ground beef adds protein and substance. Cauliflower gnocchi keeps things lighter than traditional pasta, and the creamy coconut milk sauce brings everything together. Optional Gruyere cheese melted under the broiler creates an irresistible golden top reminiscent of the original soup. Perfect for weeknight dinners when you want something satisfying but not too heavy.
Ingredients
- 1 cup full-fat coconut milk
- ⅓ cup chicken broth
- 1 tbsp white wine vinegar
- 2 tsp arrowroot starch
- 2 tbsp avocado oil
- 4 yellow onions, sliced thin
- Salt to taste
- ½ lb ground beef
- 1 tsp garlic powder
- ¼ tsp black pepper (omit for AIP)
- 10 –12 oz cauliflower gnocchi, cooked & prepared as directed (Trader Joes brand, or this for AIP)regular gnocchi1:1
Traditional option if not avoiding gluten
- 4 oz gruyere cheese (omit for paleo/AIP or sub-dairy-free cheese)dairy-free cheese1:1dairy-freepaleoaip
Use any melty dairy-free cheese
- 1 tsp fresh thyme
Instructions
- 1
Combine coconut milk, chicken broth, vinegar, and arrowroot starch in a bowl and whisk together
- 2
Heat oil in a large pan on low heat and add onions
- 3
Saute onions on low for 10 minutes, stirring every few minutes
- 4
Add salt at the 10-minute mark and continue cooking for another 20 minutes, stirring every few minutes, until onions are soft and caramelized
- 5
Remove onions from pan and set aside
- 6
Brown the beef in a large skillet and crumble with a wooden spoon
- 7
Season beef with salt, pepper, and garlic powder
- 8
Set beef aside
- 9
Add sauce mixture to the pan and bring to a low simmer for 1-2 minutes to thicken
- 10
Reincorporate ground beef, cooked gnocchi, and caramelized onions
- 11
Stir to combine and coat until fully combined
- 12
Serve topped with thyme, or grate cheese over the skillet and place under broiler for a few minutes to melt
- 13
Remove from heat and serve topped with fresh thyme
Tips
Take your time caramelizing the onions - the full 30 minutes develops deep, sweet flavors that make this dish special.
Cook the cauliflower gnocchi according to package directions before adding to prevent mushy texture.
If skipping the cheese, add extra fresh thyme and a drizzle of good olive oil for finishing.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Caramelize onions up to 2 days ahead and store refrigerated.
Serve hot directly from the skillet with crusty bread or a simple green salad.
Common Mistakes
Don't rush the onion caramelization or they'll burn instead of developing sweetness.
Cook gnocchi separately first to avoid overcooking when combined with other ingredients.
Substitutions
Dairy-Free Swaps
Use any melty dairy-free cheese
General Alternatives
Traditional option if not avoiding gluten
FAQ
Can I make this dairy-free?
Yes, simply omit the Gruyere cheese or substitute with dairy-free melty cheese. The coconut milk base is already dairy-free.
What if I can't find cauliflower gnocchi?
Regular potato gnocchi works perfectly, or try other short pasta shapes like penne or shells for a similar effect.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth if needed.