- 2 tablespoons unsalted butter
- 2 large sweet onions, diced
- 4 garlic cloves, minced
- 2 teaspoons fresh thyme, stemmed and chopped
- 1 tablespoon light brown sugar
- 2 tablespoons flour
- ½ cup dry sherry, vermouth, or white wine (optional; sub with an extra ½ cup of beef broth if not using)
- 2½ cups low-sodium beef broth
- 2 cups cooked chicken, shredded or diced (I used a store-bought rotisserie chicken for this)
- 1 (17-oz) package shelf-stable potato gnocchi
- 1½ cups grated gruyere cheese
- ½ cup grated parmesan cheese
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish
- Preheat the oven to 425°F.
- Place a large ovenproof skillet or braising pan over medium heat and add the butter. Once it is melted, add the onions and a pinch of salt and cook, stirring frequently, for about 5 minutes.
- Add in the garlic, thyme, and sugar and stir to combine. Cook over medium-low heat for 25-30 minutes, stirring frequently, or until the onions are soft and deeply golden brown.
- Sprinkle the flour over the onions and stir to coat. Cook for a minute so the raw flour taste disappears and then slowly stream in the sherry/vermouth/wine, scraping up any brown bits that may have formed on the bottom and sides of the pan.
- Cook for a couple minutes and then slowly stream in the beef broth. Bring the mixture up to a simmer and cook, stirring constantly, until the broth thickens up a bit. Season, to taste, with salt and pepper.
- Add in the cooked chicken and gnocchi and stir to combine.
- Top everything with the grated cheeses and the breadcrumbs. Transfer the pan to the oven and cook for 20 minutes, or until the top is bubbly and golden in spots.
- Serve hot and garnished with additional thyme leaves.