Potato Gnocchi With Onion Confit and Asiago Cheese

• 1/2 cup olive oil
• 2 1/2 cups peeled and diced Spanish onion
• 1 cup red wine
• 2 15-ounce packages fresh potato gnocchi
• 1 tablespoon finely chopped fresh thyme
• 1 cup grated aged Asiago cheese
• Kosher salt and freshly ground black pepper to taste

1. In a large skillet over medium heat, heat the oil.
2. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 20 minutes.
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. Set the skillet aside.
5. Bring a large pot of salted water to a boil.
6. Cook the gnocchi according to package directions and drain.
7. Set aside.
8. Reheat the onions in the skillet.
9. Stir in the gnocchi, thyme and cheese and season to taste with salt and pepper.
10. Serve immediately.

olive oil, spanish onion, red wine, potato gnocchi, thyme, cheese, kosher salt

Taken from cooking.nytimes.com/recipes/10621 (may not work)