French Onion, Mushroom & Gnocchi Casserole

French Onion, Mushroom & Gnocchi Casserole

Recipe: French Onion, Mushroom & Gnocchi Casserole

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 20Minutes

Cook Time: 1 Hour

Makes: 6-8 Serving

If you love the taste of french onion soup, you have to try this casserole twist! I decided to add in gnocchi for some extra fun flavorful texture. Top this beautiful dish with microgreens, sea salt and anything else you may desire. It is delicious!


  • Olive Oil
  • 3 large Vidalia Onions (chopped)
  • 8 ounces of Mushrooms (I chose baby bella, and chopped)
  • 4 sprigs fresh Thyme (peel leaves from stem to add to the dish)
  • 2 cups Bone Broth (or any broth you choose)
  • ½ cup of Red Wine (dry)
  • 5 Tbsp Butter (I always use vegan butter)
  • 2 Tbsp Flour
  • 1 box of Potato Gnocchi
  • 1 Baguette (cut into small pieces)
  • 4 Cloves of Garlic (minced)
  • Mozzarella Cheese (grated over the casserole)
  • Salt and Pepper to taste
  • Microgreens to garnish


  1. Preheat the oven to 375.
  2. Take your cut onions and place in a large skillet with olive oil and cook for 15 to 20 minutes until caramelized.

 3. Add the mushrooms, thyme and garlic next. Add a little more oil if needed. Cook until fragrant and the mushrooms have sauteed.

 4. Pour in the broth and wine next and turn the heat to low. If anything was sticking to the bottom, deglaze the pain with a wooden spoon. Add in the gnocchi and gently combine. Let the mixture simmer on low.

5. While that simmers, you will want to make a roux next. Melt 2 tablespoons of butter on a low setting and mix in the flour. Add the roux in with your french onion mixture and bring to a boil for just a minute. Then turn it down to a low simmer and let sit for 15 minutes.

6. While it simmers, get your baguette out, chop into small pieces and coat with a light dusting of salt, pepper, garlic powder and olive oil. Make sure each piece gets coated nicely. If you wanted to you could add the baguette pieces into the oven to crisp up before adding the the casserole, but I like to keep them soft so the top is crunchy and the bottom is soft when it comes out and is ready to eat.

7. Take your baking pan and drizzle a little oil in there to coat it. (Before adding the french onion mixture into the pan, if you would like to, you can add a layer of the baguette pieces to the bottom. I chose to do them only on the top.)

8. Add in your french onion mixture and spread out evenly.

9. Next add the baguette pieces on top of the french onion mixture. Spread out evenly.

10. Lastly you will want to top with shredded mozzarella.

11. Place in the oven and let cook for about 20 minutes or until lightly browned on top and the sides are bubbly.

12. When all is ready, let cool for about 10 minutes.

13. When the casserole has cooled, dig in and add some salt to taste and microgreens to top it! Enjoy! :D

Make this recipe today!

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