Potato gnocchi and onion gratin

An Italian favourite gets a delicious makeover in this sensational gnocchi gratin recipe. Cheesy and oh so easy, this is great enjoyed as a tasty side dish or a simple main meal with a fresh salad

By Jennene Plummer
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


  • 1 brown onion, sliced
  • 1 red onion, sliced
  • 500 gram packet potato gnocchi
  • 1 cup grated gruyère cheese
  • 420 gram can cream of mushroom soup
  • 1/2 cup cream
  • 2 tablespoon chopped parsley, plus extra to serve
  • 100 gram prosciutto, cooked until crisp
  • mixed salad to serve


  • 1
    Preheat oven to hot, 200°C. Lightly grease 4 x 2-cup ovenproof dishes.
  • 2
    Layer half each onion and gnocchi evenly between dishes. Scatter half the cheese over. Repeat, finishing with a scattering of cheese.
  • 3
    In a medium saucepan, stir combined soup, cream and parsley on medium until almost boiling. Pour over onion and gnocchi, shaking dishes to let liquid run through. Place dishes on an oven tray.
  • 4
    Bake, covered, for 30 minutes. Uncover and bake for a further 10 minutes until top is golden brown. Set aside for 10 minutes before serving.
  • 5
    Scatter with crispy prosciutto and extra parsley. Serve with a mixed salad.


  • Serves 4-6. - If preferred, use milk instead of cream to reduce the kilojoules.