READY IN 45 mins

Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

Read Reviews (5)

"A classic with a twist and a bit of extra effort. It's a unique dish packed with flavor." — jartiv

Directions

Preheat an oven to 400 degrees F (200 degrees C).
Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
Arrange sausages atop shallot mixture.
Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Transfer sausages to a platter; cover and set aside.
Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 45 mins

Footnotes

Cook's Note:
Prepacked gnocchi generally takes anywhere from 3-4 minutes - cook it until it floats. I normally drop the gnocchi into the water as I start making the sauce. On the cheese blend, feel free to experiment with different ratios - Soft cheeses like Mozzarella, Provolone, and Fontina melt great and each add their own unique flavor. Hard cheeses like Parmesan, Romano, and Asiago, add layers of flavor.

Reviews More Reviews

Apr 18, 2012

I love gnocchi and cheese but this recipe was just ok. The cheese sauce needed something else to liven it up. Surprisingly my husband liked it more than me but I don't think either of us will be in a hurry to make again.

—peezee

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Oct 18, 2012

I knew when I cooked it it was going to be delicious! We had to stop ourselves from eating it all, as in that Thanksgiving gross feeling of overstuffedness!

—KnownAsJacksMom

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6 Ratings

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Mar 29, 2012

This is rich and delicious! I roasted some thick sliced mushrooms w/ the shallots (I used 2 nice sized) and sausages. Also, I doubled the milk portion so there was extra sauce and that was perfect for us. After removing the gnocchi from the water, I tossed then w/ the sauce to get them coated, plated them and topped w/ the sausage, more sauce and the cheese and basil (I forgot to get fresh, so I used a sprinkling of dried). I think this would also be great w/ tortellini. Will def make this again! Thanks for sharing. :)

—Christina

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Mar 21, 2012

For the most part I followed the recipe. I took the Italian sausage out of the casings and made small meatballs. I was out of milk so I used half and half too. This was a nice fast dinner once I paired it with a spinach salad. My fourteen year old liked the 1st helping but then didn't know if she liked the gnocchi. Flavor was great so I will serve this again and again until she likes gnocchi. I would put yellow and red pepper in next time to make the flavor pop a bit and give it some visual appeal. Don't forget to to use a bit of freshly ground pepper to the finished product. Thanks for the recipe!

—hotstuff

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Jan 21, 2013

Easy and delicious! Changes I made: Two slices of provolone in cheese sauce, regular butter rather than unsalted, and whipping cream rather than milk in sauce.

—teeandcee

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Nutrition

Calories
903 kcal
45%

Carbohydrates
30.2 g
10%

Cholesterol
162 mg
54%

Fat
69.8 g
107%

Fiber
1.3 g
5%

Protein
38.9 g
78%

Sodium
1968 mg
79%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 903
Calories from Fat: 628

% Daily Value *
Total Fat 69.8g 107 %
Saturated Fat 33.4g 167 %
Cholesterol 162mg 54 %
Sodium 1968mg 79 %
Potassium 624mg 17 %
Total Carbohydrates 30.2g 10 %
Dietary Fiber 1.3g 5 %
Protein 38.9g 78 %
** Sugars 2.4g
Vitamin A 28 %
Vitamin C 6 %
Calcium 62 %
Iron 28 %
** Thiamin 75 %
** Niacin 74 %
** Vitamin B6 34 %
Magnesium 20 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.