Vegan French Onion Gnocchi with Crispy Breadcrumbs
Caramelized sweet onions in a rich, wine-reduced broth tossed with gluten-free gnocchi. Vegan worcestershire and rice vinegar add depth to this elegant, dairy-free take on French onion soup. Crispy toasted breadcrumbs and fresh thyme finish each bowl.
Ingredients
- ¼ cup olive oil
- 2 large sweet yellow onions, sliced thinly
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ½ cup dry white wine
- ½ tablespoon tapioca starch
- 1 cup vegetable broth
- 1 teaspoon vegan worcestershire saucesoy sauce1:1umami
adds:gluten,soy
- 1 tablespoon rice vinegar
- salt, to taste(optional)
- pepper, to taste(optional)
- 32 ounces gluten-free gnocchiregular gnocchi1:1pasta
- 3 tablespoons gluten-free Italian breadcrumbs
- 1 teaspoon olive oil, for breadcrumbs
Instructions
- 1
Slice onions thinly by removing outer layer, cutting in half, then slicing into thin pieces.
- 2
Heat olive oil in a large skillet over medium heat. Add onions and a generous pinch of salt.
- 3
Cook, stirring frequently, until soft and caramelized, about 25-30 minutes.
- 4
Meanwhile, bring a large pot of water to a boil.
- 5
In a small bowl, toss breadcrumbs with 1 teaspoon olive oil to combine.
- 6
Heat breadcrumbs in a small skillet over medium heat and toast until starting to turn golden brown, watching carefully to avoid burning. Transfer to bowl and set aside.
- 7
Add garlic and thyme leaves to the skillet with onions.
- 8
Add wine to deglaze the pan and add tapioca starch.
- 9
Add vegetable broth, vegan worcestershire sauce, and rice vinegar.
- 10
Toss and cook for another 2-3 minutes until thickened, then reduce heat to low.
- 11
Cook gnocchi in boiling water for 2-3 minutes or according to package directions, until they float to the top.
- 12
Scoop gnocchi with a slotted spoon and add to skillet with onions.
- 13
Season with salt and pepper to taste, toss to coat gnocchi well.
- 14
Serve topped with toasted breadcrumbs and fresh thyme leaves.
Tips
Do not rush the caramelization of onions; low and slow cooking develops the deep, complex sweetness essential to this dish.
Watch the breadcrumbs closely while toasting to prevent burning, which will make them bitter.
Good to Know
Refrigerate in an airtight container for up to 3 days. The broth may be stored separately from gnocchi to prevent sogginess.
Caramelize onions and prepare broth up to 2 days ahead. Toast breadcrumbs up to 1 day ahead. Cook gnocchi fresh just before serving.
Ladle gnocchi and broth into bowls. Top generously with toasted breadcrumbs and fresh thyme leaves.
Common Mistakes
Do not skip stirring onions during caramelization to avoid burning and uneven cooking.
Do not add gnocchi to broth until just before serving to prevent them from absorbing excess liquid and becoming mushy.