Potato Gnocchi With Onion Confit and Asiago Cheese

1. 1

   In a large skillet over medium heat, heat the oil.

2. 2

   Add the onion and cook, stirring occasionally, until soft and lightly browned, about 20 minutes.

3. 3

   Raise the heat to high, add the red wine and cook, stirring, until the wine has almost completely evaporated and the onions are a deep burgundy color, about 8 minutes.

4. 4

   Set the skillet aside.

5. 5

   Bring a large pot of salted water to a boil.

6. 6

   Cook the gnocchi according to package directions and drain.

7. 7

   Set aside.

8. 8

   Reheat the onions in the skillet.

9. 9

   Stir in the gnocchi, thyme and cheese and season to taste with salt and pepper.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.