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French Onion Gnocchi Skillet {Gluten-free}

  • Author: Michelle
  • Yield: 4 servings 1x


Units Scale
  • 1 cup full-fat coconut milk
  • 1/3 cup chicken broth
  • 1 tbsp white wine vinegar
  • 2 tsp arrowroot starch
  • 2 tbsp avocado oil
  • 4 yellow onions, sliced thin
  • Salt to taste
  • 1/2 lb ground beef
  • 1 tsp garlic powder
  • 1/4 tsp black pepper (omit for AIP)
  • 1012 oz cauliflower gnocchi, cooked & prepared as directed (Trader Joes brand, or this for AIP)
  • 4 oz gruyere cheese (omit for paleo/AIP or sub-dairy-free cheese)
  • 1 tsp fresh thyme


  • Combine the coconut milk, chicken broth, vinegar, and arrowroot starch in a bowl and whisk together. Set aside.
  • Heat the oil in a large pan on low heat and add the onions. Saute on low for 10 minutes, stirring every few minutes. Add salt at the 10-minute mark and continue to cook for another 20 minutes, stirring every few minutes, until the onions are soft and caramelized. Remove from the pan and set aside.

  • Using a large skillet, brown the beef and crumble with a wooden spoon. Season with salt, pepper, and garlic powder. Set aside.
  • Add the sauce mixture to the pan and bring to a low simmer for 1-2 minutes to thicken. Reincorporate the ground beef, cooked gnocchi, and caramelized onions. Stir to combine and coat until fully combined and coated.
  • Serve as is topped with thyme, or grate the cheese over the skillet. Place under the broiler for a few minutes to melt the cheese.
  • Remove from the heat and serve topped with fresh thyme.


All nutrition facts are estimated and will vary.


  • Serving Size: 1
  • Calories: 554
  • Fat: 30.1g
  • Carbohydrates: 46g
  • Fiber: 2.9g
  • Protein: 27.1g