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My review
Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce
13
Jose Napoleon Cuasay Artiaga I
"A classic with a twist and a bit of extra effort. It's a unique dish packed with flavor."
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Ingredients
45 m servings 903Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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.
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Reviews
Read all reviews 812 Ratings
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Most helpful positive review
3/21/2012
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 onc...
Most helpful critical review
4/18/2012
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 ...
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4/18/2012
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 ...
3/21/2012
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 onc...
2/20/2017
i altered it pretty significantly. i used chicken sausage, made it in a skillet, added vegetables, and had to add considerably more milk to extend the sauce. it was still needing more flavor, ju...
10/18/2012
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!
3/29/2012
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 perfe...
4/20/2017
So I did something wrong. The cheese sauce never melted down right and we ended up with a giant log of cheese basically haha! The plus side is it tasted good and my 10mo old loved eating the chu...
9/13/2015
I used bratwurst instead of sweet Italian sausage as I hate sweet meats. I cooked the sausages and shallots in a covered large frying pan instead of in the oven over medium-low heat, turning eve...
1/21/2013
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.