Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: 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!
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Photo by KnownAsJacksMom

Cooking Level: Expert

Home Town: Spokane, Washington, USA

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Reviewed: 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.
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Cooking Level: Intermediate

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Photo by Christina
Reviewed: 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. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA
Reviewed: 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!
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Photo by Sherry L Fraser

Cooking Level: Expert

Home Town: Tomahawk, Wisconsin, USA


 
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