• 3 Tbsp. butter
• 2 onions, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 cup fat-free reduced-sodium vegetable broth
• 1/3 cup heavy cream
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. fresh thyme
• 1 pkg. (16 oz.) potato gnocchi
• 2 cups shredded CRACKER BARREL Vermont Sharp White Cheddar Cheese, divided

• 3 Tbsp. butter
• 2 onions, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 cup fat-free reduced-sodium vegetable broth
• 1/3 cup heavy cream
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. fresh thyme
• 1 pkg. (16 oz.) potato gnocchi
• 2 cups shredded CRACKER BARREL Vermont Sharp White Cheddar Cheese, divided

• Heat oven to 400°
• Heat butter in large skillet on medium-high heat. Add onions and garlic; cook 20 min. or until onions are golden brown, stirring occasionally.
• Stir in wine; cook and stir on medium-high heat 3 min. or until reduced by half. Add vegetable broth, heavy cream, Worcestershire sauce, cream, thyme, gnocchi and 1/2 cup shredded cheese; stir.
• Remove skillet from heat, top with remaining shredded cheese. Bake 15 min. or until cheese is melted and golden brown.
• Special Extra: Garnish with fresh thyme leaves.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.