Potato Gnocchi With Onion Confit and Asiago Cheese
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup olive oil
- 2½cups peeled and diced Spanish onion
- 1cup red wine
- 215-ounce packages fresh potato gnocchi
- 1tablespoon finely chopped fresh thyme
- 1cup grated aged Asiago cheese
- Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
792 calories; 38 grams fat; 10 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 78 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 24 grams protein; 1017 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 20 minutes. 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. Set the skillet aside.
- Step 2
Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions and drain. Set aside.
- Step 3
Reheat the onions in the skillet. Stir in the gnocchi, thyme and cheese and season to taste with salt and pepper. Serve immediately.
Private Notes
Comments
Cooked this tonight with some reservations, mostly about selling the concept to a family of onion agnostics. It was simple and fabulous, a hit for everyone. Next time, I’ll splurge on imported Asiago. I also felt there was a bit too much oil in the compote, though I may adjust by upping the onion instead.
We have been making this since the recipe was first published. It’s our favorite (even our kids’) side dish. We cut down on the oil (about half) and use whatever hard Italian cheese we have on hand, though it’s delicious with Asiago for sure. Mamma Emma brand gnocchi is highly recommended if you can find it!
Add more onions or use less oil.
I am so glad you have this recipe on line. I still have the print version from an old NYT magazine. This is a very rich and delicious dish. We call it “Adult Mac and Cheese”. So easy to make.