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Savory Potato Gnocchi with Caramelized Onions

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This savory potato gnocchi dish is a delightful combination of crispy edges and creamy filling, topped with sweet caramelized onions. It’s perfect for cozy evenings with friends or family.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (1 stick)
  • 4–5 tablespoons ice water
  • 3 large russet potatoes (about 1.5 pounds), thinly sliced (about 1/8 inch thick)
  • 2 large onions, thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 cup shredded Gruyère cheese (or cheese of your choice)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 egg
  • 1 tablespoon milk

Instructions

  1. In a large bowl, mix the flour and salt. Add the cold, cubed butter and work it in with your fingertips or a pastry cutter until the mixture is crumbly, about 5 minutes.
  2. Slowly add the ice water, one tablespoon at a time, until the dough comes together. This should take a total of 4 to 5 tablespoons. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
  3. Meanwhile, sauté the onions in a large pan over medium heat with 2 tablespoons of olive oil. Stir regularly and caramelize for about 15-20 minutes until they are golden brown.
  4. Slice the potatoes thinly and mix them in a bowl with the remaining olive oil, thyme, salt, and pepper. This mixture should be well-seasoned to enhance the flavor.
  5. Preheat the oven to 190 degrees Celsius. Lightly grease a tart pan or baking dish.
  6. Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Place it in the prepared pan, allowing the edges to hang over. Prick the bottom with a fork.
  7. Evenly spread the potato mixture over the dough, followed by the caramelized onions and shredded cheese. The filling should be evenly distributed.
  8. Fold the overhanging dough edges over the filling and press lightly to enclose it. For a golden color, whisk the egg with the milk and brush the mixture over the dough edges.
  9. Bake the alette in the preheated oven for 35-40 minutes until the dough is golden brown and the filling is bubbling. Let the alette rest for 10 minutes before slicing.

Nutrition

Keywords: Be patient when caramelizing the onions to develop their full flavor. You can use a mix of different cheeses for a more complex taste. Ensure the butter for the dough is very cold for a flaky crust. If preparing in advance, you can freeze the alette before baking.

Find it online: https://cinnamonbelle.com/herzhafte-kartoffelgnocchi-mit-karamellisierten-zwiebeln/