Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

jartiv 0

"A classic with a twist and a bit of extra effort. It's a unique dish packed with flavor."
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45 m servings 903 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 903 kcal
  • 45%
  • Fat:
  • 69.8 g
  • 107%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 1968 mg
  • 79%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
  3. Arrange sausages atop shallot mixture.
  4. 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).
  5. Transfer sausages to a platter; cover and set aside.
  6. Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
  7. 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.
  8. 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.
  9. Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.


  • 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.



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 ...

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 onc...

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!

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 perfe...

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.