INGREDIENTS

• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• 1 large onion, thinly sliced
• ¼ cup white wine
• 1 Tbsp fresh thyme, chopped
• 500ml beef broth
• 500g gnocchi
• Salt and pepper to taste
• 200g shredded Gruyère or Swiss cheese
• 8–10 slices of toasted French bread

METHOD

1. Preheat oven to 180°C. In a cast iron pot, melt olive oil and butter over medium heat. Add onions and cook until caramelised (about 20 minutes).
2. Deglaze the pan with white wine, scraping up browned bits. Stir in thyme and beef broth and bring to simmer.
3. Add gnocchi and cook until tender and sauce thickens (5–10 minutes). Season with salt and pepper.
4. Top with cheese and transfer to oven. Bake for 30 minutes until bubbly, then grill for 2–3 minutes for a crispy top.
5. Serve with toasted French bread for dipping